17 responses

  1. Jacqui
    July 8, 2012

    Cherry juice? Uhuh….Sure it is Tom….Just keep the man AWAY from the sharp implements Boz. You could be next.

    • Tom
      July 8, 2012

      You’ve got a point Jacqui, I do look a little crazed in that one photo, but I assure you no farmers, farmhands or cherry trees suffered injury.

  2. weirdcombos
    July 8, 2012

    Tom,
    I’m a huge fan of cherries. I like sour jarred morelo cherries too which we warm up and eat with vanilla ice cream. I’ve never had preserved cherries made this way. What do we pair this pickle with?

    • Tom
      July 8, 2012

      Stevie, I like it with grilled salmon or duck or ham, though I know you guys are vegetarians. I love it with cheeses, Camembert, brie and chevre as well as aged cheddar with sour dough bread. It can be a stand alone condiment, like pickled crabapples.

  3. Ina Gawne
    July 9, 2012

    Tom – pickled cherries sound divine! They would be lovely with pork tenderloin too – yum!

  4. June
    July 9, 2012

    Wow – what a great idea …you got me with the good with grilled salmon or duck”.

  5. Carol
    July 9, 2012

    I LOVE cherries – this sounds like a fantastic recipe!!!

  6. Rod
    July 11, 2012

    Tom, another great post! This is the best site on the web as far as I can tell. I am going to make you my first link on my site and put it on my Facebook page. I hope you get an award for all your hard work.

    • Tom
      July 11, 2012

      Rod thanks for that kind comment. I so appreciate your support and vote of confidence!

  7. renae
    July 11, 2012

    That’s a fancy cherry pitter. The one I use look a bit more like a pared down cork screw, but your cherry pitter looks hard core.

  8. Chris
    July 11, 2012

    Yum! pass the jar son!!

  9. Tricia
    July 12, 2012

    Such an interesting recipe! The photos are great and the fruit looks delicious. Love your blog!

  10. tasteofbeirut
    July 12, 2012

    Pickling cherries in sugar and vinegar? Brilliant! I want to! It is almost the end of the season here, better hurry! (your pics are so funny!!!!)

  11. Sophie
    July 17, 2012

    hahahahahaha,…Murdering Tom! Yeah, right!

    This is a beautifuyl creation but with what do you eat it? With cheese?

  12. weirdcombos
    July 17, 2012

    Tom,
    Thanks for the info on how to pair this this preserve with. We do eat cheese and I bet it would be delicious with soft cheeses…. sweet, sour, with a little kick from the spices yumm

  13. Jan Baker
    July 24, 2012

    Dear Tom,
    Here in Northern Michigan, the sweet and tart cherry crop was decimated by an early heat wave followed by a prolonged cold snap. Cherries are hard to find, but I bought three pounds of sweet ones and made the pickles.
    They look like jewels in the jars. I haven’t tasted them yet, but the recipe only made four pints, so I will need to be very careful about who I give them to!

  14. Jan Baker
    July 24, 2012

    Hi Tom,
    Couldn’t wait any longer. Just tried the pickled cherries. Superb! Thank you for the recipe!

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