Serve these unique sweet-and-sour pickles with charcuterie, strong cheeses or grilled meats—that's if you have any leftover from snacking! You can pack them in a single quart jar as the recipe directs, or divide the ingredients between two pint (2-cup) jars and give one to a friend.
In a small saucepan, combine 1 1/2 cups water, sugar, salt, coriander seeds, cinnamon stick and cloves. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar.
Place cherries in a 1-quart (4-cup) glass jar. Pour in the spices and enough vinegar mixture to cover cherries and almost completely fill the jar. Place the jar on a wire rack and cool to room temperature. Cover and refrigerate for at least 2 hours and no more than 2 weeks.
Per Serving: Serving size: 1/2 cup, 110 calories (0 from fat), 380mg sodium, 27g carbohydrates, (1 g dietary fiber, 13g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.