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
Tried this recipe?Let us know how it was!
my grandma made cherry olives with nothing added but cider vinegar, water, and salt.
do you know what country or culture cherry olives may have their origin?
I believe the practice of making cherry olives originates in North America. In Canada, in British Columbia.