Pickled Cherries With Tarragon And Vanilla – a delicious recipe with white vinegar, sugar, peppercorns, vanilla bean, long sprigs fresh tarragon, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash a wide-mouth 1-qt. canning jar and lid in hot, soapy water and rinse well. Set a round metal rack or a few biscuit cutters in a stockpot, fill with water, and bring to a boil. Lower jar into water, add lid with ring, and boil for 10 minutes. Reduce heat to a simmer and keep jar and lid in water until needed.
2
In a nonreactive saucepan, heat 3/4 cup water and vinegar with sugar, peppercorns, vanilla bean halves, 2 sprigs tarragon, and lemon zest over medium-high heat until sugar has dissolved, 5 minutes. Meanwhile, set a wide-mouth funnel in jar and fill with cherries to shoulder of jar.
3
Pluck 2 strips lemon zest and vanilla bean halves from pan and tuck into cherries (discard tarragon). Carefully pour brine with peppercorns over cherries until they are covered, leaving about 1 in. airspace at top of jar. Tuck in fresh tarragon. Run a knife around inside edge of jar to release bubbles.
4
Close the lid just until tight. Let the pickles cool to room temperature, and then chill at least overnight before eating and preferably 1 week.
5
Make ahead: Up to 6 months, chilled.
255
kcal
Calories
48
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups organic distilled white vinegar or white-wine vinegar, 3/4 cup sugar, 1 teaspoon peppercorns, 1 vanilla bean, halved lengthwise with a sharp knife, and more.
Yes, Pickled Cherries With Tarragon And Vanilla falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
