Marie WheelerSo the other day when I was finishing off the first batch of my Icicle Pickles, which I must say are a-freakin’-mazing, I had about a pint of the syrupy pickle juice left over…all hot and ready to make deliciousness. I also had a bunch of cherries that I knew wouldn’t be eaten in time; inspiration strikes! Here is the inspiration Pickled Cherries recipe from Epicurious.com.
I pitted the cherries, enough to fill a half pint jar, and dumped them into the pan with the hot pickle syrup, boiled the mixture with an extra cinnamon stick and sprig of rosemary for about three minutes and then ladled the mixture into the half pint jar and let it can itself, as is my way.
I have left them in the fridge, dutifully untouched for a whole five days, until last night. I needed to see what they tasted like! What if they were horrible?
Well my sweet pickled cherries were just that, sweet and delicious with a bit of a tang.
Now, I was explaining this to someone the other day and the thought the idea was disgusting: pickled cherries, ewww! That was until I explained that maraschino cherries are pickled cherries, using the same process but a different starting point. Plus, they’re a super freaky red. I love them, but that red is not right.
So that’s my story for today, and the moral of the story is: Try new things!
