Pickled Cherries
Easy pickled cherries are a great way to enjoy this sweet fruit!
Servings: 16 servings
Calories: 51kcal
Ingredients
- 4 cups sweet cherries stems removed, pits intact (see notes) // 560g
- 1 ¼ cups apple cider vinegar 360mL / *See note
- 1 cup water 240mL
- ¾ - 1 cup light brown sugar 160g / *See note
- 2 tsp. black peppercorns
- 1 sprig fresh rosemary 5" piece of rosemary or 2 smaller pieces
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. *Taste the brine, and adjust sugar or vinegar to your preferences, if needed.
- 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 prefer a mild vinegar flavor, 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. If you prefer a sweeter brine, increase the sugar to taste.
- 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: 1g | Calories: 51kcal | Carbohydrates: 12g | Sodium: 3mg | Fiber: 1g | Sugar: 10g