Pickled rosemary cherries from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • cherries
  • rosemary
  • rice vinegar
  • black peppercorns
  • EYB Comments

    Chill at least 4 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 4 days.

  • L.Nightshade on September 05, 2013

    I'm glad I grabbed a big bag of bing cherries before the brief season ended. They ended up in a couple of jars using this recipe. Very easy and doesn't take long. I'm not sure if I used too much rosemary, as each jar got a sprig our our fragrant garden rosemary, but the flavor was quite strong. No complaints about that, however; I love the aroma each time I open a jar. These cherries are great with duck, with pork, and with lamb. To tell the truth, I've eaten a few of them on crackers spread with goat cheese. Yum.

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