Pickled Sour Cherries

• 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)

1. In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.
2. Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely.
3. When they have cooled, cover and refrigerate.
4. These are best if they sit for at least a day before serving.

rice vinegar, ginger, black, sugar, kosher salt, sour cherries

Taken from www.epicurious.com/recipes/food/views/pickled-sour-cherries-377615 (may not work)