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Boat Street Pickled Cherries

Bing cherry bomb.

Renee Erickson, chef and owner of Boat Street Kitchen in Seattle, has taken Bing cherries to the next level by pickling them in a mixture of apple cider vinegar, cane sugar, and spices ranging from cloves, mace, and nutmeg to Tellicherry black pepper and lime zest. Those flavors come out one by one: first the warmth of the spices, then a bright tartness from the vinegar, and at last that cherry sweetness shines in the finish. 

An outstanding addition to roast duck, gooey cheeses, or smeared in a salami sandwich. Then for dessert try ‘em on ice cream or cheesecake.

Boat Street Pickled Cherries

P-PKC 6 oz jar
$16
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