Quick Sweet Pickled Cherries
Cherries are the fanciest fruit in summer, and we love eating them by the fistful when they’re in season. Sweet, tart and a bit peppery, our favourite way to preserve cherries is to pickle them! Delicious served with the Christmas ham, roast meats, with cheeses, or tossed through salads. Try one in a whiskey sour or pop one in your next gin and tonic!
This recipe is quick pickling, meaning no sterilising jars and you'll have pickled cherries ready to go within the hour. Store them in the fridge for up to a month.
Ingredients 9
500 g cherries
1 cup red wine vinegar
1 cup water
1 cup raw sugar
1 tsp peppercorns
4 cloves
1 cinnamon stick
2 bay leaves
2 pieces orange peel
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Method 4
In a small saucepan over low heat combine the , , and raw . Mix to dissolve the sugar, add the , , and and bring to a simmer.
Add the to the pot with stems on and pips in. Gently poach for 2-3 minutes until the fruit is tender but not falling apart.
Turn off the heat and using tongs gently pack the into clean jars or containers. Transfer the pickling brine to a jug and pour over the cherries, making sure the jar is filled and the cherries are completely submerged.
Put the lids on the jar, allow to cool and then transfer to the fridge. The will be good right away, but will get better and better as they sit. Ideally let them sit for a few days before eating. They will last for a month or more in the fridge.
Cornersmith's tips
Feel free to experiment with the flavours and spices. Use what you have on hand - there's really no rules. You'll need up to a tablespoon of whole dried spices that have a warm flavour profile. Try star anise, a few slices of fresh ginger, some orange peel, a splash of vanilla, bay leaves or a sprig of thyme.
