Sweet-and-Sour Cherries with Bay Leaves

1. 1

   Wash the cherries and lay them on a dry cloth.

2. 2

   Snip off the nubby ends of the stems with scissors.

3. 3

   Using a needle, prick each cherry two or three times and drop it into a one-pint canning jar.

4. 4

   Toss in the crushed peppercorns and tuck the bay leaves among the cherries.

5. 5

   Bring the vinegar, sugar and 1/3 cup water to a boil in a small pan, stirring to dissolve the sugar.

6. 6

   Cover the cherries with the liquid, close the jar and let cool before refrigerating.

7. 7

   The cherries will be ready to eat in two or three days.

8. 8

   Serve with chicken-liver mousse, duck, salami or other charcuterie.

* Per serving · 4 servings · Values may vary.

No additional tips available.