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Pickled Cherries

Pickled Cherries

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Maryse Chevriere

I first came across pickled cherries at a restaurant in New York City last year and have been curious to experiment with making them at home ever since. Enjoy these on their own, in a fresh summer salad, or muddled in a cool gin cocktail.

Click here to see more pickling recipes and tips.


  • 1 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¾ pound Rainier cherries, stems removed
  • 8 sprigs fresh thyme


Heat the vinegar, salt, and sugar in a small saucepan until the salt and sugar have fully dissolved. Set aside a let cool to room temperature. Place the cherries and thyme in a Mason jar and pour in the pickling liquid. Cover with a tight-sealing lid and place in the refrigerator for 2-3 days.

Pickled Cherries

This recipe comes to us from chef Hugh Acheson and his book Pick a Pickle. You can also try his recipe for Pickled Blueberries. Acheson discusses more things to consider when pickling fruits and vegetables with Francis Lam during the listener question segment of our episode "How Restaurants Are Dealing." He also suggests two great pickling and food preservation resources, the Ball Jar website and University of Georgia's National Center for Home Food Preservation.


1 1/4 pounds pitted cherries

1/4 cup white granulated sugar

1 1/2 cups white balsamic vinegar

Pack the cherries into the jars, leaving 1/2 inch of headspace at the top, and set aside.

Combine the salt, sugar, star anise, clove, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufacturer’s directions.

The pickles can be refrigerated for 7 to 10 days if processed, they will keep for up to 10 months.

Recipe excerpted from Pick a Pickle by Hugh Acheson. Copyright © 2014 by Hugh Acheson. Published in the United States by Potter Style.

Pickled cherries

I used dark, sweet dessert cherries for this. If you are using sour fruit, then add a little more sugar. Makes 500g of pickled cherries.

cherries 500g
red-wine vinegar 125ml
red wine 375ml
sugar 2 tbsp
black peppercorns 1 tsp
star anise 2 whole

Pull the cherries from their stalks, then halve each fruit and remove the stones. Put the stoned cherries into a stainless-steel or enamelled saucepan then pour in the vinegar and red wine and bring to the boil. Stir in the sugar, the peppercorns and the star anise then lower the heat so the liquid bubbles gently for 3 or 4 minutes. Remove the pan from the heat and leave the mixture to cool.

Pickled Cherries

Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3–5 minutes. Transfer cherries and rosemary to a 1-qt. mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. DO AHEAD Can be made 1 month ahead. Keep refrigerated. Strain before serving.

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Steps to make Quick-Pickled Cherries

Bring pickling liquid to a boil

Place 150 milliliters of moscatel vinegar, 50 milliliters of white wine vinegar, 75 grams of caster sugar, 1 bay leaf, a few thyme sprigs, 1 teaspoon of sea salt and ½ a teaspoon of black peppercorns. Add 200 milliliters of water and bring the mixture to a boil.

Place cherries in a jar

Place 500 grams of cherries in a sterilised 1 liter jar. Pack the cherries into the jar.

Pour in pickling liquid

Pour the pickling liquid into the jar with the cherries.

Place a lid tightly on the jar.


Once the jar contents have cooled completely, place it in the refrigerator to chill for at least one week.


Serve with a charcuterie board or in salads or sandwiches.

These Pickled Cherries are super easy to make and will bring a delicious sweet pop to your next charcuterie board. Try it out soon and come back to leave a comment letting me know what you think.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Pickled Cherries

  • Author: Chef Lindsey Farr
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 Pint 1 x


Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos!


  • 1 cup distilled vinegar ( 250g )
  • ½ cup + 2 Tablespoons sugar ( 144g )
  • 1 teaspoon whole black peppercorns
  • ½ cinnamon stick
  • 2 whole cloves
  • ½ lemon rind zest, in strips
  • 1 ½ cups pitted sweet and tart cherries


  1. Clean and sanitize a 2 cup mason jar.
  2. Pour cherries and lemon rind into jar.
  3. Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar.
  4. Pour vinegar over cherries. Be sure all the spices make it into the jar.
  5. Cool to room temperature then close with lid. Store in the refrigerator. Wait at least 3 days before eating for best flavor. Flavor and spices will continue to improve and intensify over time.


The prep time is really just as long as it takes you to pit the cherries! This recipe couldn’t be any easier!

Did you make this recipe?

Share a photo and tag me @cheflindseyfarr #cheflindseyfarr — I can't wait to see what you've made!


Servings Makes 1 qt. (serving size: 1/4 cup pickle)

Amount Per Serving Calories 49 Calories from Fat 3.2 % Daily Value * Total Fat 0.2g 1 % Saturated Fat 0.0g 0 % Cholesterol 0.0mg 0 % Sodium 3.9mg 1 % Total Carbohydrate 12g 4 % Dietary Fiber 0.9g 4 % Protein 0.6g 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pickled Cherries

Twenty years ago we lived in the house of our dreams on a semi rural hilltop surrounded by cherry orchards. We all looked forward to Melbourne Cup Day, the first Tuesday in November, which marked the beginning of the local cherry pick, not only for the feverish activity it brought to out peaceful idyll but also for the delicious fruit that was regularly left on our doorstep.

The pickers were generally a ragtag mob of backpackers who pitched their tents by the sorting shed on our fence line, but there was never a worry about late night rowdy parties, exhaustion from working up a ladder in the hot sun took care of that. Each year they were supervised by the same Canadian guy who would arrive a month ahead to plant a veggie garden to keep himself, the pickers and the neighbours supplied with fresh salad veggies over the summer period.

In their early teens our daughters joined the pickers, their first paid work. They were willing workers, and were readily re-employed each season. The pay was much more generous than pocket money. Cherries have played a big role in or lives.

I love the big fat juicy late fruiting Bing variety for eating and think them too good for cooking. It’s the variety I choose to take pride of place with our Christmas desserts. Smaller, softer cherries often have stronger maraschino overtones making them perfect for jam, tarts, pies and clafoutis.

A recipe from Simon Bryant’s “Vegies” inspired me to pickle a jar of small non descript cherries to serve with baked brie. This was a test batch so I limited it to only 500g of fruit, but the slightly sweet, slightly sour flavour was so complementary to the rich warm cheese, I’ll be making a larger batch in the next day or two. The hardest part of this recipe is waiting the 7 days for the cherries to pickle.

500g ripe cherries, pips and stems intact

Wash a large jar and it’s lid in hot soapy water. Place in an oven heated to 120C for 30 minutes.

While the jar is sterilising, wash the cherries.

Using a toothpick, pierce each fruit with a toothpick down to the stone in 2-3 places.

Put the sugar, vinegar and water into a small pot and gently warm, stirring continuously until the sugar is dissolved.

Pack the cherries into the jar, then pour the pickling liquid over the cherries ensuring they are well submerged.

Seal with the lid, then refrigerate for 7 days* before serving with warm oozy brie, Christmas ham, roasted duck or lamb.

*Update: After 10 weeks, the maraschino flavours from the pits had permeated the cherries. They are much better after a longer time than I originally recommended in the pickling liquid.

How to Make Pickled Cherries

After rinsing the cherries, the first step of the process is the most tedious – removal of the stem and pits. I’m not going to lie..I used a cherry pitter, and it wasn’t too difficult. My kids actually loved helping with this step. There are several brands out on the market (and even some that can do 6-10 cherries at a time), so you can find one that you like best! We also have a blog and video that shows different ways you can pit cherries with items that you already have in your kitchen. As always this step is up to you and what you are most comfortable doing! Once you have your cherries pitted, you can put them in a bowl and set to the side.

Next, you will combine the rest of the ingredients (minus the cloves of garlic) in a sauce pan and bring to a boil. Reduce heat and let simmer for 10 minutes. While I was doing this, I had the kids fill the 1/2 pint jars half way full with the pitted cherries (and one clove of garlic each)…another step that they had fun doing!

After 10 minutes, remove the liquid and pour into the cherry pint jars. I let them cool for about an hour before I put them in the refrigerator. The pickled cherries will last up to a month with proper refrigeration. If you want them to last longer, we suggest sealing the jars with a hot canning method.

You may remember us demonstrating this recipe during episode 20 of our Facebook Live Series. You can watch it below for a few extra tips ( + an extra recipe with Sage Fruit Cherries)!

Pickled Sour Cherries Recipe


  • 2 pounds (960 g) fresh sour cherries with stems, leaves, and pits
  • 12 fresh tarragon sprigs
  • 6 cinnamon sticks
  • 36 whole cloves
  • 2 cups (500 ml) apple cider vinegar
  • 1 cup (250 ml) light brown sugar


Rinse the cherries under cold running water and drain well. Prick each cherry 2-3 times with a sterile needle so they absorb the brine. Place 2 sprigs of fresh tarragon, cinnamon stick, and 6 cloves in each of 6 sterilized jars, then divide the cherries among the jars. In a small saucepan, bring apple cider vinegar to a boil over medium-high heat. Add the brown sugar and stir until it dissolved completely. Remove the vinegar mixture from the boil and pour into the jars, making sure the cherries are completely covered but not fill jars past 1/2-inch (1.25 cm) from the rim. Cool the cherry mixture, then close the jars following the manufacturer's directions. Stor the jars in dark, cool place for 15days before serving.

Watch the video: How to Make Fermented Cherries


  1. Yishai

    Dynamic article.

  2. Guk

    Just what is needed, I will participate. Together we can come to the right answer.

  3. Laurent

    Develop the topic further. It is interesting to know the details !!!

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