- 2 cup red wine vingear
- 1 1/2 cup sugar
- 2 teaspoon mustard seed
- 1 teaspoon coriander
- 3 cup pitted sour cherries
- 5 cup leaves shiso, julienne
Combine the cherries and shiso leaf in a metal bowl.
Place the vinegar, sugar, coriander and mustard seeds in a pot and bring to a boil.
Remove from the heat and pour over the cherries and shiso.
Place the mixture over an ice bath to chill.
Once cold, transfer to a quart container, cover and refrigerate for 3 days.