bocconcini with pickled cherries & mint

pickled cherriesAugust is the time of year when local produce is in abundance.   Cherries from British Columbia have been in the farmers’ markets for about a month.  We all have our favourite cherry dish when in season but I’ll bet you’ve never tried pickled cherries.  Yours truly has not.  So, when I saw an Instagram story about using them, I was intrigued.  What’s cool is that pickled cherries have a unique flavour profile of sweet and tangy.  And, they can be used in both savoury and sweet dishes.  After I made this, I found myself thinking where else would these pickled beauties work.  My first thoughts were on a charcuterie or cheese board.  Then I thought pickled cherries would be delicious in a salad or sandwich.  If you’re into garnishing your cocktails, pickled cherries add a sophisticated visual.

you will need

bocconcini or burrata
14 cherries (120g)
mint leaves
3/4 cup rice wine vinegar
1/4 cup brown sugar
2 Tablespoons water
extra-virgin olive oil


Stone the cherries then cut in half and transfer to a small bowl. In a small pot, add the vinegar, sugar and water. Bring to a boil. Stir until dissolved and remove from the heat. Pour the hot liquid over the cherries. Allow to sit for at least 30 minutes.   Drain bocconcini and pat dry with kitchen towel—slice and place on a plate. Spoon pickled cherries to one side and drizzle with extra-virgin olive oil. Season with sea salt and freshly ground black pepper. Add mint leaves.

the culinary chase’s note:

Use leftover pickling liquid in a salad dressing by whisking it with olive oil and honey. Enjoy!