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pickled cherries

Delicious Pickled Cherries: Quick and Easy Summer Treat

These quick pickled cherries combine the sweetness of cherries with a tangy brine, making them a delicious and versatile summer treat.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 2 pint jars
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherries
  • 2 cups Fresh Cherries Stemmed and pitted
  • 4 sprigs Fresh Thyme Use dried thyme if fresh is unavailable
For the Brine
  • 1 cup Apple Cider Vinegar Can substitute with white or rice vinegar
  • 0.5 cup Sugar Brown sugar can be used for a richer taste
  • 1 tablespoon Whole Black Peppercorns Can crush for a more intense flavor
  • 1 teaspoon Fennel Seeds Can omit or replace with anise seeds
  • 1 teaspoon Red Pepper Flakes Adjust based on preferred heat level or omit
  • 1 leaf Bay Leaf Can be omitted if not available

Equipment

  • Pint jars
  • medium saucepan
  • Boiling water

Method
 

Preparation Steps
  1. Sterilize two pint jars and their lids in boiling water for about 10 minutes.
  2. Remove the jars and let them cool slightly before packing with cherries and thyme.
  3. In a saucepan, combine water, vinegar, sugar, peppercorns, fennel seeds, red pepper flakes, and bay leaf.
  4. Heat until sugar dissolves, then boil and simmer for 5 minutes.
  5. Pour the hot brine over the cherries, leaving 1 inch of headspace.
  6. Cool to room temperature for 30 minutes before transferring to the refrigerator.
  7. Let them pickle for at least 24 hours before enjoying.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 38gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 2gSugar: 30gVitamin C: 5mgCalcium: 2mgIron: 1mg

Notes

Store pickled cherries in the refrigerator for up to one month. Their flavor deepens if made a few days in advance.

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