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A quart and a pint of jarred, pickled cherries
- 2 pounds fresh cherries, destemmed and pitted
- 1 1⁄2 cup apple cider vinegar
- 1 1⁄2 cup water
- 1⁄2 cup brown sugar
- 3 teaspoons whole black peppercorns
- 1 teaspoon coriander seeds
De-stem and pit all your cherries.
Add all ingredients except cherries to a medium pot over medium heat. Bring the mixture to a boil and then reduce to a simmer. Stir a few times to make sure the sugar has dissolved.
Add all the cherries to the liquid and simmer for 5 minutes or until the cherries soften.
After 5 minutes remove the pot from the heat and allow everything to cool for 5 or 10 minutes. Once the cherries have cooled a little, carefully transfer the cherries and all the liquid into mason jars or another container with a lid. Allow the closed container full of cherries and liquid to cool on the counter for 2 hours.
Refrigerate the cherries for up to three months.