Pickled

Pickled cherries add another layer of acidity anywhere they are strewn. I use the Basic Fruit Pickle Brine and usually use balsamic vinegar, though red wine or sherry would be at home too. Uses: Pair with starchy vegetables such as parsnips, carrots, sweet potatoes, or squash, or soft cheeses and pâtés. A pot of Chicken Liver Mousse with toast points and a pile of pickled cherries may be my favorite snacky dinner.