Pickled Cherries
Easy pickled cherries are a great way to enjoy this sweet fruit!
Servings: 1 quart
Calories: 51kcal
Ingredients
- 4 cups sweet cherries stems removed, pits intact (see notes) // 560g
- 1 1/4 cups apple cider vinegar // 360ml
- 1 cup water // 240ml
- 1/2 cup light brown sugar // 120ml
- 2 tsp. black peppercorns
- 1 - 5 " sprig rosemary
Instructions
- Rinse cherries and drain well.
- Place cherries and rosemary in glass jar and set aside.
- In a small saucepan, combine apple cider vinegar, water, sugar and black peppercorns. Stir to combine.
- Bring to a boil, then shut off.
- Carefully pour liquid over cherries.
- Let cool to room temperature, then cover and refrigerate for 24 hours before eating.
Video
Notes
You can leave the stems on or remove them - completely up to you. If you prefer to remove the pits, you can also do that.
I like a vinegary brine, so I use a lot of vinegar. If you don't like yours as strong, use 1 1/2 cups of water and 1 cup of vinegar.
I prefer light brown sugar over white sugar because it has a deeper flavor. You can use white sugar, if you prefer. Light brown sugar will also make the brine darker than white sugar.
Add pickled cherries to your favorite grain salads or green salads for a punch of flavor. They also make a great addition to a cheese board or a charcuterie board.
They also make an excellent homemade hostess gift! Take a jar to a friend or neighbor the next time you're invited to a summer party.
Once you've eaten all of the cherries, save that brine! You can turn it into a delicious vinaigrette for salads. Just blend it with a bit of olive oil, Dijon mustard and a little diced shallot for a quick and easy dressing.
Nutrition
Serving: 1/4 cup | Calories: 51kcal | Carbohydrates: 12g | Sodium: 3mg | Fiber: 1g | Sugar: 10g