How to make it

  • Clean and sterilize a wide-mouth 1-quart jar or two 1-pint jars. Pick through the cherries, discarding any with blemishes or soft spots. Rinse them and drain on a kitchen towel. Cut the stems with scissors to about ½ inch. Place the tarragon sprigs in the clean, dry jar and fill with the cherries.
  • In a small saucepan, combine the rice vinegar and sugar and bring to a simmer. When the sugar has dissolved, remove from the heat and pour into a measuring cup. Allow to cool completely. Pour over the cherries. Seal the jars and refrigerate for at least a few days and up to a few weeks before serving. Drain and serve as an hors d'oeuvre. You could also use these as a garnish for a salad or for a rich meat like duck.

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