Quick-Pickled Cherries

With a sharp fork, wooden skewer or toothpick, poke cherries several times (so brine can penetrate skin). Place in a quart jar.

Using a vegetable peeler, remove two 4-inch-long strips of zest about 1-inch wide from the orange. Juice the orange (you should have 1/4 to 1/3 cup juice). In a small saucepan, combine juice, vinegar, sugar, salt, cinnamon, cloves, allspice and crushed red pepper. Bring to a boil; reduce heat and simmer, uncovered, for 8 to 10 minutes until reduced by about half. Stir in orange zest. Let brine cool for 5 minutes and pour over cherries. Let jar cool to room temperature.

Cover jar tightly and turn several times to blend mixture. Refrigerate for at least 24 hours before using. Will keep in refrigerator for up to 1 week.