Pickled cherries

This page may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

A quart and a pint of jarred, pickled cherries
schedule 30 minutes
schedule 10 minutes
schedule 40 minutes
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.


  • 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!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.