Ingredients
2 cups white-wine vinegar
1 cup water
1 cup sugar
1/4 cup coarse salt
1 tablespoon juniper berries
3 dried bay leaves
1 tablespoon whole black peppercorns
2 English cucumbers, peeled, seeded, and sliced 1/4-inch thick on the bias
2 1/2 cups fresh cherries, stemmed and pitted
2 small shallots, thinly sliced
Preparation
Place vinegar, the water, sugar, salt, juniper berries, bay leaves, and peppercorns in a small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Remove from heat, and let cool to room temperature.
Place cucumbers, cherries, and shallots in a large bowl or storage container. Add pickling liquid, and let sit about 30 minutes at room temperature. Remove bay leaves, and serve.
