quick pickled cherries and cucumbers

I want my quick pickles to be quick. That should go without saying, but I like a turnaround time of hours, not days. I also have strong preference for things that taste good, and these do that too. The vinegar melds with the cherries’ sweetness, for a bright take on sweet and sour. The kirby cucumbers, on the other hand, are clean and crisp, with a gentle lemony tang. Pour some vino verde and enjoy the summer night.

Quick Pickled Cherries

1 heaping pint bing cherries
1 cup red wine vinegar
1 cup water
3 tablespoons balsamic vinegar
zest of one lemon
2 bay leaves
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoons peppercorns
1/2 teaspoon cloves

Pack the cherries into a quart jar, pits and stems in tact. In a medium saucepan combine the vinegars and water, zest, sugar, and spices, over medium high heat. Bring to boil and then turn down to a simmer until everything is dissolved and the brine is steamy. Remove from heat and set aside while the liquid cools for ten minutes. Then pour the liquid over the cherries and set aside until the jar is cool to the touch. Screw on the lid and refrigerate for several hours.

Quick Pickled Cucumbers

3 kirby cucumbers sliced into 1/2″ spears
5 or 6 sprigs fennel
1/2 of a red onion sliced
1/2 cup rice wine vinegar
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon peppercorns
pinch red pepper flakes

Load a quart jar with the cucumbers, fennel and onion. In a medium saucepan bring the vinegars, sugar, and spices to a low boil, and simmer until everything is dissolved and steamy, for five minutes. Pour the hot liquid over the cukes and set aside, uncovered, to cool. When jars are cool enough to handle, screw the lid on tight and refrigerate for several hours.