Pickled cherries

These tart and sweet pickled cherries are softened and perfect for pork or turkey sandwiches. They also work well in a bowl on the side of a charcuterie board to cleanse the palate from any fatty meat.
A quart and a pint of jarred, pickled cherries
schedule 30 minutes
schedule 10 minutes
schedule 40 minutes


  • 2 pounds fresh cherries, destemmed and pitted
  • 1 12 cup apple cider vinegar
  • 1 12 cup water
  • 12 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.

Have you made this recipe? Tag @beerinator and let him know!


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