Ingredients

makes 1 quart

　　1 1/4 cups rice vinegar

　　1 small slice of fresh ginger

　　15 black peppercorns

　　1 1/4 cups sugar

　　1/2 teaspoon kosher salt

　　4 cups pitted fresh sour cherries (about 1 pound)

　　

Step 1

In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.

　　

Step 2

Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they have cooled, cover and refrigerate. These are best if they sit for at least a day before serving.

　　Cooking in the Moment