Pickled Husk Cherries

This pickle uses a different approach to pickling: sous vide! Sous vide is a controlled
method of cooking where you seal food in a plastic bag or glass jar and cook it at a low, precise temperature in a bath of circulating water, cooking food in a more consistent way.

Makes 1 pint

• 1cup white vinegar
• 2cups water
• 2teaspoons black peppercorns
• 1teaspoon coriander seeds
• 1/2cup sugar
• 1teaspoon salt
• 2sprigs fresh thyme
• 6whole cloves
• 2teaspoons fennel seeds
• 1pint husk cherries, hulled

1. Combine all of the ingredients except for the cherries in a large pot and bring the brine to a boil. Then, remove from heat and let it cool to below 140°F.
2. Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140°F for 45 minutes.
3. Let the cherries and brine cool to room temperature. (You can strain the brine out at this step, but it's a personal preference.) Refrigerate at least overnight (but a few days is better). Then, enjoy the pickles!

https://food52.com/recipes/63207-pickled-husk-cherries