Pickled Husk Cherries

• 1 cup white vinegar
• 2 cups water
• 2 teaspoons black peppercorns
• 1 teaspoon coriander seeds
• 1/2 cup sugar
• 1 teaspoon salt
• 2 sprigs fresh thyme
• 6 whole cloves
• 2 teaspoons fennel seeds
• 1 pint 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 140u0b0F.
2. Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140u0b0F 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!

white vinegar, water, black peppercorns, coriander seeds, sugar, salt, thyme, cloves, fennel seeds, husk cherries

Taken from food52.com/recipes/63207-pickled-husk-cherries (may not work)