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How to Make Chef John Hogan’s Pickled Cherries

The River Roast chef suggests cherries from Door County—or Green City Market, if you want to shop in the city.

Photo: Anna Knott

Seaquist Orchards in Door County, Wisconsin—protected from spring frosts, thanks to its location on a peninsula—processes two-thirds of that state’s prized stone fruit. The cherries are worth the trip, but you could also stay closer to home and wander around Green City Market to get an equally delectable fix from Hillside Orchards of Berrien Springs, Michigan—the way chef John Hogan (River Roast) does.

John Hogan’s Pickled Cherries

Yield: 6 servings
Prep time: 20 minutes
Marinade time: 12 hours

1 lb. Bing cherries, stemmed and pitted
¾ cup Freshly brewed mint tea
¾ cup White balsamic vinegar
¾ cup Sugar
1 Cinnamon stick
2 Tbsp. Whole black peppercorns
  Lemon zest

1. Place the cherries in a sterile 24-ounce Mason jar.

2. Boil the next 5 ingredients together, and pour the mixture over the cherries. Sprinkle zest to cover.

3. Seal the jar and turn upside down. Let cool and then refrigerate overnight.

4. Serve with crostini and whipped goat cheese.

Tip: If you do your shopping a day or 2 ahead, buy cherries with the stems on. They last longer.


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