Cold brine cherries from Six Seasons: A New Way with Vegetables (page 58) by Joshua McFadden and Martha Holmberg

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

  • eliza on July 04, 2025

    Changed recipe to use what I have. Used apple cider vinegar, cut the salt by half and heated the brine. Also used light cherries since the dark ones aren’t ready yet. Finally I had to omit the thyme initially; will put it in today. Tasted one this morning and they’re pretty good already but probably will improve in several days. Updated: after less than 1 day and with all my changes, these were very good; the light cherries worked well.

  • SheilaS on July 21, 2018

    Plan on leaving cherries in the brine at least 3 days. They were the star of the Sugar Snap Pea salad on p 119

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