How To Pickle Cherries

How To Pickle Cherries
Photo: Claire Lower

Quick pickling won’t preserve cherries as long as full-on canning, but it does give them at least a couple of extra months of life, and I’ve never had a jar of pickles last longer than that. Plus, pickled cherries are extremely good.

They are the epitome of tart and sweet, and are equally at home on a cheese plate or in a Manhattan sidecar. I threw a vanilla bean and star anise pod in my most recent batch, but don’t feel beholden to those. Fresh ginger, a cinnamon stick, or crushed cardamom pods would also be delicious, so feel free to experiment. There’s no need to cook the cherries to soften them; the hot brine will do that work for you.

To make pickled cherries, you will need:

  • About 4 cups of pitted cherries

  • 1 cup water

  • 1 cup apple cider vinegar

  • 1/2 cup white sugar

  • 1/4 teaspoon salt

  • 1/2 teaspoon black peppercorns

  • 1 vanilla bean, split

  • 1 star anise pod

Place the cherries in two sterilised canning jars and set aside. Add the remaining ingredients to a small sauce pan and bring to a boil over high heat. Reduce to a simmer for 30 seconds, then pour the hot brine over the cherries. Cover loosely and let the brine come to room temperature, then transfer to the fridge to chill.

Log in to comment on this story!