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Simple pickled cherries are my new favorite way to enjoy summertime cherries. Ready in just under an hour and still perfectly sweet.
Looking for a new, fun addition to a great charcuterie board, fresh summer salad, or appetizer?
These pickled cherries are so much fun to eat, and super simple to make.
A perfect balance of sweet and sour, they burst with juicy cherry goodness.
And you can’t pop just 1, these little gems are addictive!
Pickling cherries are also a great way to take advantage of the cherry season while they’re at their peak.
Trust me, you’ve got to try these pickled cherries!
Ingredients for pickled cherries
- Fresh cherries – Fresh works best here. I do not recommend substituting frozen.
- Apple cider vinegar – A vinegar with a slightly sweet apple flavor, will help compliment the sweetness of the cherries.
- Black peppercorns – These will add a peppery bite without being overly spicy.
- Thyme – Thyme is fresh and herbaceous.
- Dark brown sugar – Dark brown sugar adds a deep, molasses flavor.
Are these shelf-stable?
NO!
The final products here are not shelf-stable jars because we do not use canning processes. That means, no water bath or pressure canning techniques are used for this recipe.
These are meant to be kept in the refrigerator.
We’re simply pouring the brine and the fruit into clean jars, and placing them safely in the refrigerator, where they will keep for up to a month.
Different flavors
If you’re feeling extra spicy, swap out the black peppercorns for red pepper flakes.
Or, if you want to give your pickled cherries a uniquely floral, citrus flavor, try adding coriander seeds.
Looking for a warmer feel? Add a cinnamon stick!
Using different sugars
I’ve decided to use brown sugar because of the deep molasses flavor, but feel free to use light brown sugar or even white sugar.
How to use pickled cherries
The possibilities are endless!
Aside from just eating them straight out of the jar for a snack, one of my favorite ways to enjoy these cherries is to mix them with greens in a fresh salad. Like in my Pea Shoot, Pickled Cherry and Apple Salad.
They also are a fun garnish for cocktails!
Pickled cherries are also a favorite with cheeses on charcuterie boards, stuffed in sandwiches like my Roast Pork and Pickled Cherry Panini, or on top of a ricotta toast appetizer.
Storage of pickled cherries
These pickled cherries store nicely in a clean, covered jar, in the refrigerator, for up to a month!
More pickled recipes
- Looking for a classic pickle? Try my Dad’s Pickles
- Want more pickled fruit? Try my Vanilla Bean Pickled Strawberries
- Craving something sweet and spicy? Try my Sweet and Spicy Zucchini Pickles
- Need something quick? Try my Quick and Easy Pickled Red Onions
Pickled Cherries
Ingredients
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/4 cup dark brown sugar
- 2 teaspoons whole black peppercorns
- 1 pound fresh cherries, stemmed and pitted
- 5 sprigs fresh thyme
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been wanting to preserve cherries this summer. I only have a few weeks left to get on that!
I’ve made pickled cherries before, and they are kind of some of the best things on this earth! I wholly approve of your pickling obsession. And I feel one starting to take over on my end as well!
Have you ever tried processing the jars for longer shelf life? Just curious ????
Can these be canned for long term storage according to this recipe?
Um, how much vinegar and how much water?
Hi Denise – the ingredients are listed on the recipe card. It’s 3/4 cup apple cider vinegar and 3/4 cup water.
I’m going to try these: they sound wonderful! But I’m not going to seem or put them: I think they need the stem to provide the perfect little handle!
My comment has some big errors, thanks to our helpful drunken uncle, Autocorrect. Any site that allows him to run around unsupervised should at least provide an edit option!
1/4 what of brown sugar?
Can I put these in a water bath to make them shelf stable. If I can what would you suggest is the best way?
Hi John – I would not try to water bath can this recipe. You would need to know the specific acidity level, how well cherries can, what size container, timing, etc. All things I don’t know and won’t risk guessing. Texturally they are best when just refrigerator pickled as they still give you that crunchy cherry texture.
I had a pound of cherries that turned out to be a little sour. I didn’t enjoy eating them plain, as I usually like to do with sweet cherries. I tried this recipe and I loved it! I added mint, because that was the fresh herb I had.
Delish!! I keep trying them with different foods and have enjoyed them all.