These balsamic pickled cherries are my new favorite ice cream and yogurt topping and also make a great cocktail garnish.
Ingredients
- 2 cups cherries, washed and pitted
- 3/4 cup water
- 1/2 cup Black Cherry Aged Dark Balsamic Vinegar
- 1/4 cup sugar
- 1 teaspoon salt
Instructions
- Add the cherries to a glass pint jar
- Add the water, balsamic vinegar, sugar, and salt to a small saucepan and bring to a boil, stirring to dissolve the sugar and salt.
- Pour the brine in the jar and let cool completely. Attach the lid to the jar and refrigerate.
- These are good after an hour and better the next day. Store in the refrigerator for up to 2 months.
Makes 1 pint
Takes 5 minutes
Store in the refrigerator for up to 2 months
