How to Pickle Cherries

I think it’s almost summer – at least that’s what the dark ruby ​​red cherry bags at the grocery store tell me. Cherry season will be going on for a while, but it will still feel too short, so I take the time to quickly collect a few from each bag I buy.

Quick pickling won’t keep fruit as long as canning, but it does give them at least a couple of extra months to live, and I’ve never had a pickle jar like this. Plus, pickled cherries are very good. They represent the tart and sweet taste and work equally well on a cheese platter, a Manhattan stroller, or a stroller. I added vanilla and star anise pod to my last serving, but I don’t feel obligated to them. Fresh ginger, cinnamon stick, or chopped cardamom pods are delicious too, so feel free to experiment. There is no need to cook the cherries to soften them; the hot brine will do the job for you.

To make pickled cherries you will need:

  • About 4 cups pitted cherries
  • 1 glass of water
  • 1 cup apple cider vinegar
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 vanilla pod, chopped
  • 1 pod of star anise

Place the cherries in two sterilized pint-sized cans and set aside. Add remaining ingredients to a small saucepan and bring to a simmer over high heat. Reduce to a boil for 30 seconds, then pour over the cherries with hot brine. Cover loosely and let the brine come to room temperature, then refrigerate.


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