Leaving room for honeycomb and homemade 🍅 Jam. Then this beauty will be ready for its art debut. I’m worshipping the full moon in #pisces by connecting with creatives and feeding people. A little #cheesechurch#Cheese : Casatica di Bufala @quattroportonicaseificio
Paski Sir and Testun di Capra @forevercheeseco
Most of my cheese posts are on my other account @ridingcurdy . But I had to share this creation.
Dang ole pickled cherries are yummy! #quickpickle#pickledcherries
Fill a pint jar with pitted cherries. Pour a boiling hot brine of 1/2 cup apple cider vinegar, 1/2 cup water, ~1 teasp salt, ~4-5 teasp sugar. 🤷♂️ I was just playing around so didn't really measure. Chill and eat. I tried it with strawberries too but they got too soft, but the cherries stay nice and firm.
My new favorite snack of the summer: @sunshinecanning’s Savory Pickled Cherries! These are amazing and somewhat indescribable as far as flavor goes. Definitely cherry, definitely vinegar pickled and that’s about as descriptive as I can get with them. Fabulous job on these, Lisa!
#unfiltered ...The 🍒 are so gorgeous, when I put a filter on, it ruined the picture. Dad and Sherry went north this morning to pick cherries and picked up a few helpers in Green Bay along the way. Tonight, Dad and I made Grandma Imo’s recipe. Nothing like guessing through the process. When in question? Followed the recipe only. #pickledcherries
What do you do when you go to @quarryhillorchards and they send you home with a peck of cherries? Plenty of things!
1. I froze half of them so I can use them in smoothies over the winter (if I can wait that long). To do that, wash and dry all the cherries thoroughly. Remove the stems and pit them all. Then place them on a cookie sheet in one even layer. Put them in the freezer for a day or so, then transfer them to a large ziploc bag. If you don’t do that first step, they will all stick together in the bag.
2. I made a cherry sauce with @clefieldkitchen and put it over that delicious @oxboworchardohio duck. Check out the post from last week!
3. I ate a lot of them simply by themselves or put them over my oatmeal. It was heavenly.
4. I pickled the rest (as you can see in the second photo). This may sound strange at first, but these are great over salads, over meat, on a sandwich, whatever you want! Make a brine with 1/2 C rice vinegar, 1 TBSP white wine vinegar, 1 1/2 C water, 5 TBSP honey or sugar, and 1 TBSP + 1 tsp kosher salt. Put everything in a pot or a pitcher and stir until the salt and sugar have dissolved. Next wash and dry the cherries, remove the stems and pits. Grab 6 sprigs of thyme (ideally from your garden). Put the cherries in the mason jar and layer with the thyme. Once the jar is full (not too full) pour the cold brine over the cherries. Let them chill in your fridge for a couple days before using. These will keep for about 2 month’s in your fridge. You’ll have extra brine that you can use to pickle just about anything you want.
Quick Pickled cherries! 🍒🍒🍒 Great alone, in salad, with grilled meat (pork chops! chicken!) or on a cheese board. I used vanilla bean and star anise for one batch and fennel and pink peppercorn for another. The possibilities are endless and no canning/processing is needed. Just simmer 3 minutes with vinegar, sugar and spices and transfer to a jar. Recipe link in profile🍒🍒🍒
British cold pork pies certainly are an acquired taste ... I had a very dissappointed little boy who was excited about a meat pie! He might have been happy if we’d had our pickled cherries - they’d go well with the pie to cut through that lard! #britishfood#pickledcherries#porkpies#rothfamilyorchard