Pickled Cherries
Side dishes
Amount to eat (1 serving)
Time to prepare: 30 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 26.5g
Glucose: 8.1g
Fructose: 6.8g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 0.2g
Monounsaturated:0.3g
Polyunsaturated: 0.2g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.2g 17%
Net Carbs: 47
Sodium: 9.3mg 1%
Potassium: 381.4
Cholesterol: 0

Nutritional Values (g)


Calories: 220 Fat: 1g
Protein: 2g Carbs: 51g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Crushed red pepper flakes (NAN)
1/2 tsp / 0.16 grams
Sour cherries (Red, raw)
2 1/2 cup, without pits / 388 grams
Vinegar (Distilled)
3/4 cup / 179 grams
Sugar (White, granulated sugar)
1/4 cup / 50 grams
Peppercorn (Whole peppercorns, black)
2 tsp / 4.3 grams
Rosemary (Fresh)
1 tbsp / 1.7 grams
Coriander seed (Spices)
1 tsp / 1.8 grams

Instructions

Step 1
Remove stems from cherries.
Step 2
Bring first 5 ingredients and 3/4 cup water
Step 3
saucepan, stirring to dissolve sugar.
Step 4
Using a fine-mesh sieve, strain into a
Step 5
cherries and rosemary to saucepan.
Step 6
minutes. Transfer cherries and rosemary
Step 7
liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead.