Pickled Husk Cherries

Name: Pickled Husk Cherries
Ingredients: 1 cup white vinegar; 2 cups water; 2 teaspoons black peppercorns; 1 teaspoon coriander seeds; 1/2 cup sugar; 1 teaspoon salt; 2 sprigs fresh thyme; 6 whole cloves; 2 teaspoons fennel seeds; 1 pint husk cherries, hulled

10 ingredients

3 steps

Ingredients

1 cup white vinegar
2 cups water
2 teaspoons black peppercorns
1 teaspoon coriander seeds
1/2 cup sugar
1 teaspoon salt
2 sprigs fresh thyme
6 whole cloves
2 teaspoons fennel seeds
1 pint husk cherries, hulled

Directions

1

Combine all of the ingredients except for the cherries in a large pot and bring the brine to a boil. Then, remove from heat and let it cool to below 140°F.
2

Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140°F for 45 minutes.
3

Let the cherries and brine cool to room temperature. (You can strain the brine out at this step, but it's a personal preference.) Refrigerate at least overnight (but a few days is better). Then, enjoy the pickles!