Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
This recipe is based on the proportions and directions of my dear friend Leena Trivedi-Grenier. She opened my eyes to the concept of pickled cherries. This recipe makes one small jar - you can easily double, triple or quadruple the recipe for a bigger batch.
1/2 cup (4 ounces) apple cider vinegar
1/3 cup (2.33 ounces) granulated sugar
3 tablespoons + 1 teaspoon (1.7 ounces) water
5 whole black peppercorns
1-2 sprigs of thyme
1/2 pound sweet cherries, pitted
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