Simple pickled cherries are my new favorite way to enjoy summertime cherries. Ready in just under an hour and still perfectly sweet.
Cherries are my true summer love. When I see them for the first time in the store I almost jump for joy.
Then I immediately get annoyed because the price will be out of this world expensive and I refuse to let myself buy them.
Mostly because I know I will get home, eat the entire bag, and then be annoyed at myself for eating an entire 2-pound bag of cherries that cost me $12.
I love almost anything made with fresh cherries but if you ever try to give me something made with cherry pie filling I will immediately turn my nose up. That is where I draw the line folks. Cherry pie filling is a poor substitution for fresh cherries and soooooooo not the same thing.
*Wanna make cherry pitting easy? I use the OXO cherry pitter and it is the bombdigity!
It was just recently that I learned that I love pickled fruit.
I have always had a weird love of pickled food but when you take all that delicious pickled-ness and throw in cherries you have heaven in a jar.
I have been eating these little jewels of pickled happiness plain but they go great on salad and sandwiches as well.
In the near future, my plan is to also share recipes for pickled blueberries, strawberries, and peaches. This just might be the summer of the pickled fruit.
I feel like I’m in that episode of Portlandia where they go around saying “We can pickle that!”
At this point in my life, I’m pretty sure I can pickle just about anything.
Well, within reason.
Love these easy pickled cherries!
Try a few of my other canning recipes!
- Quick and Easy Pickled Red Onions
- Sweet and Spicy Zucchini Pickles
- Vanilla Bean Pickled Strawberries
- Dad’s Pickles
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/4 dark brown sugar
- 2 teaspoons whole black peppercorns
- 1 pound fresh cherries, stemmed and pitted
- 5 sprigs fresh thyme
- In a medium saucepan over medium heat and add apple cider vinegar, water, dark brown sugar, and peppercorns.
- Cook until the sugar dissolves.
- Reduce the heat to medium-low and add in cherries and thyme.
- Cook for about 5 minutes until the cherries have just started to soften.
- Add cherries to the quart jar and top with strained vinegar mixture.
- Let cool on the counter, cover, and refrigerate. Let sit overnight before using it.