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There’s a special moment in the summer when the sun hangs low, the gentle breeze dances through the open window, and the kitchen is filled with the sweet aroma of ripe cherries. I can’t help but smile, remembering the first time I stumbled upon pickled cherries during a visit to a quaint little farmer’s market in my hometown. The moment I tasted those vibrant, tangy-sweet bites, I knew I had unearthed a hidden gem!
With each juicy morsel, I was swept away by their surprising pop and the delightful blend of flavors that unfolded in my mouth—sweet cherries mingling with zesty vinegar and a hint of spice. It’s an explosion of summer on your palate! The experience was so magical that I had to recreate it in my own cozy kitchen.
Now, whenever I crack open a jar of these pickled cherries, I’m transported back to lazy summer days and sun-drenched memories. It’s a recipe that not only brings joy to my heart but also dazzles guests at my table. And trust me, dear reader, you’re going to fall in love with them too!
Why You’ll Love This Recipe
- Easy and Quick: Simple ingredients and just a few steps make this a delightful project for any home cook.
- Healthy Snack: Cherries are packed with antioxidants and vitamins, making this a guilt-free treat!
- Flavor Explosion: The sweet and sour balance, with a hint of spice, will keep your taste buds dancing—perfect as a condiment or a snack.
- Crowd-Pleasing: Wow your friends and family as a unique appetizer or gift; they’re sure to want the recipe!
- Great for Preserving: You’ll love knowing you can keep the flavors of summer on hand all year round.
Ingredients
- 1 pound fresh cherries, stemmed and pitted: Choose firm, juicy cherries for the best texture!
- 3-4 sprigs fresh thyme: This adds an aromatic earthiness. Feel free to experiment with other herbs like rosemary!
- 1 1/2 cups apple cider vinegar: This tangy base brings acidity that balances the sweetness wonderfully.
- 3/4 cup brown sugar, loosely packed: For a comforting caramel note; you can also use coconut sugar for a fun twist!
- 1 teaspoon kosher salt: Enhances flavors and balances sweetness—don’t skip it!
- 2 teaspoons whole black peppercorns: For that delightful kick; it’s all about layering flavors.
- 1 teaspoon fennel seeds: Adds a unique, subtle sweetness that pairs well with the cherries.
- Pinch red pepper flakes: Just a tiny kick to elevate those sweet notes—adjust to your spice preference!
- 1 bay leaf: Infuses the brine with a warm depth in flavor.
Full recipe card is below.
How to Make It
Step 1: Prepare the Jars
Start by filling two glass pint jars (or one quart jar) with the pitted cherries. Tuck in those fresh thyme sprigs like you’re tucking a little blanket for your cherries. Set them aside to await their briny spa treatment!
Step 2: Make the Brine
In a saucepan over medium-high heat, combine 3/4 cup of water with your apple cider vinegar, brown sugar, kosher salt, peppercorns, fennel seeds, red pepper flakes, and that warm bay leaf. Bring this delightful concoction to a joyful boil, stirring gently to help that sugar dissolve into the tangy goodness. Once bubbling, reduce the heat and let it simmer away for about 5 minutes—oh, the scents wafting through your kitchen!
Step 3: Pour the Brine
Carefully pour the hot brine over the cherries until it reaches about 1 inch from the top of the jars. If you prefer a milder flavor, strain the brine through a fine mesh sieve before pouring for a gentler touch. Once you’ve filled the jars, cover them and let them cool to room temperature before popping them into the fridge to chill.
Pro Tips for Success
- Choose Ripe Cherries: Freshness is key! Look for cherries that are plump and vibrant.
- Adjust Sweetness: Feel free to tweak the sugar to suit your taste—it’s all about you!
- Experiment with Spices: Try different herbs or spices like cinnamon or star anise for a fun twist.
- Leave the Jars for a Week: For the best flavor, let them sit in the fridge for at least a week before diving in. Patience is a virtue!
Flavor Variations
- Swap in other tart fruits like plums or cranberries if cherries are out of season.
- Consider adding a cinnamon stick or star anise for a warm, fragrant touch.
- Use white balsamic vinegar instead of apple cider for a more delicate flavor.
Serving Suggestions
These little beauties are incredibly versatile! Enjoy them atop a cheese platter, paired with rich meats like duck or pork, or as a tangy addition to salads. You can even add them to your favorite cocktails for a burst of flavor. Try serving them with a dollop of cream cheese on crackers—a delightful way to entertain friends!
Make-Ahead & Storage
Pickled cherries can be made up to two weeks in advance for those who love to plan ahead. Store them in the fridge sealed tight; they’ll stay fresh for a good couple of months. But trust me, they’ll be gone long before that!
Leftovers
If you have leftover cherries (not likely!), toss them in a fresh salad, blend them into a dressing, or top off your oatmeal—don’t let them go to waste!
Freezing
While pickled cherries aren’t recommended for freezing due to their texture, feel free to enjoy them fresh! If you do want to freeze, consider making cherry preserves instead.
Reheating
Pickled cherries are best served cold; there’s no need to reheat. Just pop open the jar and enjoy the burst of tangy sweetness right out of the fridge!
FAQs
Can I use frozen cherries?
Absolutely! Just thaw them first and pat dry. The flavor will still be lovely, though the texture may vary.
How long do pickled cherries last?
They’ll stay fresh in the fridge for about two months—if they last that long!
Do I need to sterilize the jars?
For refrigerator pickles, sterilization isn’t necessary, but clean jars are always a good practice!
Can I double the recipe?
Of course! Just make sure your jars are big enough. It’s hard to have too many pickled cherries!
Final Thoughts
As you venture into the world of pickling, I hope you feel the warmth of summer and the joy of creativity filling your kitchen. Pickled cherries are more than just a snack—they’re a little jar of happiness waiting to be shared! So roll up your sleeves, let your kitchen fill with the delightful aromas, and remember that cooking is all about loving what you create and sharing it with others. Happy pickling, my friends! 🍒💖
Let me know how your pickled cherries turn out, and don’t hesitate to tag me with your delicious creations on social media! I love seeing your culinary adventures!
Full recipe card is below.
Pickled Cherries
Ingredients
Method
- Start by filling two glass pint jars (or one quart jar) with the pitted cherries. Tuck in the fresh thyme sprigs.
- In a saucepan over medium-high heat, combine 3/4 cup of water with the apple cider vinegar, brown sugar, kosher salt, peppercorns, fennel seeds, red pepper flakes, and bay leaf. Bring to a boil, stirring gently to help the sugar dissolve.
- Once boiling, reduce the heat and let it simmer for about 5 minutes.
- Carefully pour the hot brine over the cherries until it reaches about 1 inch from the top of the jars. Let cool to room temperature before placing in the fridge to chill.
