Blog

Jun 12, 2023

Sweet & Sour Southern Cherries — Holly Hill

We stumbled across a cherry tree in Sharon Stone’s urban garden. Her husband

We stumbled across a cherry tree in Sharon Stone's urban garden. Her husband had just picked most of the ripe ones but we tracked down more at a Frankfort friend's house and made this quick pickle with bay leaves from our soon-to-be-open Cooking Studio. They’ll be perfect for your summer charcuterie board.

½ # sour cherries10 black peppercorns, crushed10 pink peppercorns, crushed3" strip of orange zest2 bay leaves½ cup white-wine vinegar½ cup sugar⅓ cup wateroptional: a splash of bourbon!

Wash the cherries and lay them on a dry cloth. Using a needle, toothpick or paperclip, prick each cherry two or three times and drop it into a one-pint canning jar. Add the crushed peppercorns, orange peel and the bay leaves among the cherries.

Bring the vinegar, sugar and water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating.

Enjoy on your summer charcuterie board, with a nice pâté or try them in a cocktail for an extra pop!

We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie's Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.

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