Jolly Pumpkin La Roja Pickled Cherries
This recipe for Jolly Pumpkin La Roja Pickled Cherries is a perfect way to capture a peek of the seasons’ sweetness and preserve the cherry. Use these with a cheeseboard, charcuterie platter, a Manhattan cocktail, or use to make a sauce for wild game.
| Servings | Prep Time |
| 2pints | 15minute |
| Cook Time | Passive Time |
| 5minute | 1hour |
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Ingredients
Fruit and Equipment Ingredients:
- 2pint Mason Jars, wide mouth,with new lids
- 3pound cherries, freshsour, black or other variety
Jolly Pumpkin La Roja Pickling Liquid Ingredients:
- 750ml Flanders Red Ale,such as Jolly Pumpkin La Roja or other American Wild Ale
- 1/3cup vinegar, red wine,
- 1 1/2cup sugar, light brown
- 1tablespoon peppercorns, mixed(black, white, green & red)
- 1tablespoon salt, kosher
- 6each cloves, whole
- 4each cinnamon, sticks, whole
- 4sprigs thyme, fresh
- 1each orange, large,zest only, cut into large strips
- 2each bay leaf,preferably fresh, one per jar
Instructions
- Start by cleaning the mason jars well and then submerge into a pot of boiling water, with the lids to sterilize for 15 minutes.
- Wash the cherries, removing any moldy, damaged fruit and any debris from leaves to stems. Dry well. It is up to you if you want to remove the pits, or not.
- In another pan, add the La Roja, red wine vinegar, brown sugar, peppercorns, salt, cloves, cinnamon, thyme, oranges and bay leaf. Bring to a boil over high heat, stirring to dissolve the sugar and salt. Remove from the heat after 2 minutes of a boil and let the liquid cool completely.
- Divide the cherries between the two jars. Pour the cooled pickling liquid over the cherries, filling the jars to almost the top, making sure the cherries are submerged completely. Tap the jars on the counter, to remove any air from the jars | cherries. Seal with the lids and refrigerate for 2 weeks to 2 months. As this isn’t a hot canning technique, it’s best to store these in a refrigerator.
- To Serve: Open the jar and add the cherries to a sauce, by themselves, with a cheese plate or charcuterie platter or use the pickling liquid as vinegar for a salad dressing. The opened cherries will last for a month or so in the refrigerator.
Recipe Notes
More Pickle Recipes:
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Pickled Blueberries
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions