Cherries are reconsidered as pickles in this gorgeous dark, sweet, and spicy recipe. Toss these in salads, on cheese plates, and in cocktails.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Vietnamese cuisine is characterized by a balance of hot, sour, salty and sweet flavors. These pickles hit the flavor nail on the head and are traditionally served atop of bahn mi sandwiches, but you can use them however you like. Even try them on your next pulled pork sandwich!
A medley of peppers makes this spicy condiment good to pair with grilled or roasted meats or to toss in a salad.
Copyright for Back to Basics: Recipe excerpted from Ball® Canning Back to Basics, published by Oxmoor House (2017)