Pickled Bing cherries go well with cold meats

In France one summer I had lunch with Jeanette Pepin, the mother of Jacques Pepin, who sometimes teaches classes in French cooking in Lyon, where she lives.

She had just been to the outdoor farmers' market by the river and she showed me some fresh ripe cherries she had found.

I thought perhaps she would be using them for a cherry tart or other sweet French dessert, but she said no, she wanted to make pickled cherries to serve with cold meats in summer and with game in the fall.

After the novelty of having fresh ripe cherries has worn off, this year perhaps you'll want to use some of the season's fruit to pickle.

Pickled Cherries

2 quarts fresh Bing cherries

Cider vinegar

1 cinnamon stick

4 peppercorns

1 teaspoon sugar

In a large 5- or 6-quart kettle cover cherries with equal amounts of water and vinegar. Add remaining ingredients. Bring to a simmer and cook 8 to 10 minutes, depending on size. Cool.

Pour cherries and juice into two 1-quart canning jars and refrigerate. Makes 2 quarts.

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