Posted by: mamaSue 06-15-99 5:08 AM
Pickled Cherries
1 cup balsamic vinegar
3 tablespoons packed dark brown sugar
1 strip of lemon zest, 1 by 2 inches
1 cinnamon stick
6 whole cloves
4 allspice berries
2 juniper berries
1/2 cup water
3/4 pound ripe cherries, rinsed, stems intact
In a medium nonreactive saucepan, combine everything but cherries.
Bring to a boil, then reduce heat to medium and simmer, uncovered, until slightly reduced (about 10 minutes).
Prick each cherry several times with a needle. Add cherries, cover, and remove from heat. Allow to steep 15 minutes.
Uncover and let cool to lukewarm.
Transfer cherries and liquid to 1 1/2 pint jar and cover. Let stand at room temperature 24 hours.
For longer storage, refrigerate.