Pickled Cherries

Adapted from Epicurious.

Ingredients
3/4 cup white vinegar
3/4 cup water
1/4 cup sugar
2 tsp whole black peppercorns
1 tsp whole coriander seeds
[optional: 1/2 tsp red pepper flakes]
2 sprigs fresh rosemary
1 lb fresh cherries, pitted and halved

Directions
Combine everything except the cherries and the rosemary in a stainless steel pan and bring to a simmer. Add cherries and rosemary, cook for 3-5 minutes.

Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover the cherries. Chill. Can keep in the refrigerator for up to 1 month.

These pickled cherries go great with a cheese plate, or as a topping for vanilla ice-cream. I like just snacking on them too.