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These sweet pickled cherries are such a great way to preserve some of summer’s best fruit! Juicy cherries are steeped in a gently spiced sweet vinegar brine with vanilla, orange, cinnamon and warming spices, creating a delicious condiment that’s perfect for cheeseboards, holiday entertaining, or spooning over a slice of buttered sourdough.
Table of Contents
Why You’ll Love These Pickled Cherries!
Great Summer Condiment – I love making these when cherries are in season because they transform an everyday ingredient into something special. They’re beautiful served alongside cheese and sourdough crackers, tucked onto a charcuterie board, or even added to desserts when you want a little extra wow factor.
Easy to Make – There’s no complicated canning process here. Simply make the brine, pour it over the cherries and let the refrigerator do the rest.
Perfect Flavor Balance – The combination of vanilla, orange peel and warm spices gives these cherries a wonderful balance of sweetness and gentle spice without overpowering the fruit.
Ingredients
- White Wine Vinegar – Forms the base of the pickling liquid. Apple cider vinegar or red wine vinegar can be used if that’s what you have on hand.
- Balsamic Vinegar – Adds a little richness and depth to the brine without overpowering the cherries.
- Vanilla Bean or Vanilla Extract – Vanilla pairs beautifully with cherries. A vanilla bean gives the best flavor, but vanilla extract works well too, just make sure you add it after the brine has cooled a little.
- Cherries – Any variety will do! You don’t need to fuss with removing the pits. I found the cherries held their shape a bit longer without removing the pits. Just remember, if you’re going to cook with them you will need to take the pit out. You can use frozen cherries in a pinch, but they may yield a softer final result after sitting in the brine.
- Spices – I’ve used a blend of warming spices, but this recipe is easy to customize. For a sweeter, warmer outcome, try spices like allspice, cinnamon, anise and clove. If you’re wanting something more bright and savory, try fennel, peppercorns, bay leaf and rosemary.
- Orange Peel – This can be swapped for lemon peel if you’d like.
How To Make Sweet Pickled Cherries
These sweet pickled cherries are easy and fast to whip up! All you have to do is prepare the brine, pour it over the cherries and jar them up. The brine cooks so fast there’s hardly enough time to step away. They also make a thoughtful gift for anyone who loves to entertain or host.
Combine the vinegars, water, sugar, salt, vanilla bean, star anise, cardamom, clove and cinnamon stick and orange peel into a small sauce pot.
Kate’s Pro Tip
Using Vanilla Extract
If using vanilla extract, you’ll want to add it in after the vinegar has been turned off the heat so you don’t cook out the flavor.
Cook on medium-high heat until the sugar is dissolved and the mixture is just beginning to bubble, stirring a few times. Turn the heat off and let the mixture cool down slightly. I like to leave it off the heat for around 5 minutes.
The mixture doesn’t need to be room temperature and can still be hot, just not piping hot. If using half a vanilla bean, take it out and pinch the stem end running your pinched fingers down the vanilla pod squeezing out the inside beans into the mixture.
Kate’s Pro Tip
Flavor Tip
Don’t be afraid to taste your brine. Give it about 3 minutes on the heat and carefully taste the liquid, then adjust to your liking. If it’s too acidic, add a bit more water and sugar. Feel free to remove any overpowering spices and add more of the others. The halfway point is a great time to make any subtle adjustments so the brine flavor is just right!
Place half your de-stemmed cherries into your jar. Then add your mulled spices and top with the remaining half of the cherries. Carefully ladle the warm brine mixture into your jar, filling it to the brim. Close the lid and pickle in the fridge for a minimum of 24 hours.
Since these are refrigerated pickled cherries and not shelf stable, full sterilization isn’t needed but it’s always best to wash your jar thoroughly with soap and hot water.
Kate’s Pro Tips
Timing Tip
Give the cherries time to soak up the flavors. It’s tempting to eat them straight away but they need at least 24 hours to absorb some of the briny flavor. The longer they sit in the brine, the more flavor they will take on.
How To Serve Sweet Pickled Cherries
aI love adding these sweet pickled cherries to a charcuterie board with sharp cheddar or potted cheese, creamy brie and homemade chutneys. The sweet and tangy flavor works beautifully with rich cheeses. I highly recommend serving these picked cherries with fresh burrata and sourdough crostini – match made in heaven!
They can also be enjoyed in the morning on top of some thick Greek yogurt with some sourdough granola and a drizzle of honey.
I love cooking with these cherries too! If you need to shake up a weeknight dinner, cook a few pitted pickled cherries down with whole grain mustard, butter, and red wine for a nice pan sauce to pair with steak or pork. Serve alongside some sourdough dinner rolls or a thick slice of sourdough bread to mop up all the sauce!
How To Store + Freeze
Store sweet pickled cherries in a sealed jar in the refrigerator. They are best after at least 24 hours and will continue developing flavor over the next few days.
These cherries will keep for around 4 to 6 weeks in the refrigerator, as long as they remain submerged in the pickling liquid.
I don’t recommend freezing them, as the cherries tend to lose their texture once thawed.
Sweet Pickled Cherries
Equipment
- Small Heavy Based Saucepan
- Stainless Steel Ladle
- Jar for Storage
Ingredients
- 100 g White Wine Vinegar
- 15 g Balsamic Vinegar
- 50 g Water
- 60 g Sugar
- 2 g Salt
- ½ Vanilla Bean, (cut crosswise – see notes for alternative)
- 1 Star Anise
- 2 Cardamom Pods
- 1 Clove
- 1 Cinnamon Stick
- Orange Peel
- 200 g Cherries, (stems removed)
Instructions
- Leaving your de-stemmed cherries aside, add all of the other ingredients to a medium saucepan.
- Cook on medium-high heat until the sugar is dissolved and the mixture is just beginning to bubble, about 7–10 min, stirring a few times. Turn the heat off and let the mixture cool down slightly.
- Take out the vanilla bean, squeezing it out into the liquid.
- Place half your de-stemmed cherries into your jar. Then add your mulled spices and top with the remaining half of the cherries. Carefully ladle the warm brine into your jar, filling it to the brim. Close the lid and pickle in the fridge for a minimum of 24 hours or up to five days.
Notes
- I prefer to keep the pits in my cherries because I like that the fruit stayed firmer a bit longer. When the pits were removed, the cherries became a bit softer.
- If you don’t have a vanilla bean, use 6.5g vanilla extract after you’ve turned the heat off.
- Don’t be afraid to taste your brine. Give it about 3 minutes on the heat and carefully taste the liquid. From there you can adjust to your liking. If it’s too acidic, add a bit more water and sugar. Are you tasting one spice more than the rest? Remove that spice and add more of the others. The halfway point is a great time to make any subtle adjustments so the brine flavor is just right!
- Give the cherries time to soak up the flavors. It’s tempting to eat them straight away but they need at least 24 hours to absorb some of the briny flavor! The longer they sit in the brine, the more flavor they will take on.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi just wondering if I do these now will they last till Christmas for gift giving or better to eat up within a few days? The recipe looks great and I have loads of cherries and want to try it . Thanks
Hi Daphne, They should last 4-6 weeks in the fridge (just make sure the cherries are submerged in the liquid), but I don’t think they will make it to Christmas if you make them now. You can also freeze the cherries, then make the recipe later. 🙂
Hello Kate, This Sweet Cherry recipe sounds really good to me. I plan to make them while are in season and affordable. Will go to my local co op to get a couple of the spices that are not in my cupboard currently. Thank you for this interesting email. Rosie Stener ps…..I make your mini basic sourdough loaves at least one and sometimes twice a week since this past March. It has helped me with my anxiety due to chronic disease.
Thank you so much, Rosie! So glad to hear that! xx 🙂