I am a sour person. Not to mean that I'm unpleasant, but that I love sour foods. I'll go Granny Smith over Pink Lady any day, thank you.
It's odd... As a child, I hated sour foods. Sour candy, in particular. If you were a child of the 90's then you are no doubt familiar with one specific popular sour candy of the time: Warheads.
On the playground we would eat them in bulk as a sort of schoolyard dare, all of us fueled by the urban myth - which turned out to be true - of the kid who burned his tongue in the Warhead Challenge. (The challenge being to hold this sour candy under your tongue for 30 seconds.)
Also by "we," I mean, "everyone else." I was a wuss at sour foods as a kid, a sad fact that didn't help alleviate my persona as social pariah and teacher's son.
Today, I can power through theses candies like, well, candy.
It's also therefore no surprise that I often make pickles - sour foods at their best. Even more so when I pickle sour cherries.
Pickled sour cherries are a curious condiment. The vinegar actually tames the natural pucker of the cherries. After a month of curing they mellow, sweeten, and absorb the flavor of the pickling spices. The result is a sweet, sour, floral, and fruity pickle that it best served with bourbon.
Only one farmer in Sacramento grows them and they're only around fort a short time. This year I was quick on the draw and picked up enough to make a batch so that come fall when my bourbon habit picks back up I'll be ready.
For the recipe, go here.