Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.

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Ingredients

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Directions

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  • 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.

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  • 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.

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