Pickled sour cherry’s recipe also known as griottes belongs to French cuisine. In America, we bake sour cherries into the very best pies, but the French pickle them in the style of cornichons to accompany pates and cold meats.
I used the Morello cherries for this recipe. Pickling these sour cherries is really very easy and simple process. To begin, it is necessary to prick the cherries with a sterilized needle so that they absorb the brine. I prefer to use apple cider vinegar because it has a lovely sweetness. Brown sugar, cloves, cinnamon, and chopped fresh tarragon infuse the cherries with their delicate perfume.
My favorite way to serve pickled cherries is with boiled new potatoes, runny raclette cheese softened by a fire fueled with pine cones, and thinly sliced cold roasted pork.
Rinse the cherries under cold running water and drain well. Prick each cherry 2-3 times with a sterile needle so they absorb the brine. Place 2 sprigs of fresh tarragon, cinnamon stick, and 6 cloves in each of 6 sterilized jars, then divide the cherries among the jars. In a small saucepan, bring apple cider vinegar to a boil over medium-high heat. Add the brown sugar and stir until it dissolved completely. Remove the vinegar mixture from the boil and pour into the jars, making sure the cherries are completely covered but not fill jars past 1/2-inch (1.25 cm) from the rim. Cool the cherry mixture, then close the jars following the manufacturer's directions. Stor the jars in dark, cool place for 15days before serving.
Makes 6 pints (12 cups).