Cherry Olives
Sometimes when you get fresh fruit from the market or farm, it is nice to preserve the flavour but make a savoury treat. These cherry olives are super easy to put together, especially if you grow fresh tarragon in your garden. Enjoy these "olives" alongside cheese and crackers while sipping a glass of wine poolside this summer.
YIELD : 1-500 ml jar
Equipment
- 1 -500 ml sterilized jar and a plastic lid
- small pot
Ingredients
- ½ lb Rainier cherries with stems intact or substitute any sweet cherry
- 1 sprig fresh tarragon
- ½ cup white wine vinegar if using a darker cherry then use red wine vinegar or substitute tarragon vinegar
- ½ cup water
- ½ tsp kosher salt
- 2 tbsp sugar
Instructions
- Rinse the cherries and then cut the stem to ½ inch.
- Scald the jar with boiling hot water, add the sprig of tarragon and then pack the cherries into the jar tightly.
- In a small pot, add the vinegar, water, salt and sugar and heat on the stove until the solids dissolve. Remove the pot from the heat.
- Pour the vinegar solution over the cherries and then seal the jar with a plastic lid.
- Refrigerate the olives and let cure for at least a week. Use the olives within 3 months for best texture and flavour.
Video
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