Ingredients
- 2 cups water
- 2 1/2 cups white vinegar (apple?)
- 2 cups sugar (brown?)
- 5 bay leaves
- 7-8 peppercorns per jar
- 3 pounds cherries, washed and stems trimmed
Directions
- Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.
- Place bay leaves and peppercorns into your jars. Pack the cherries in jars as tightly as you can manage, but without squashing them.
- Pour brine over the cherries, leaving 1/2 inch of headspace. Instead of using a chopstick to remove any air bubbles, gently tap the jars on a towel-lined countertop so that the bubbles rise to the surface.
- Wipe rims, apply lids and process in a boiling water canner for 10 minutes.
- When jars are cool, check seals. Eat cherries with cheese and feel joyful.
Notes
Different flavors
If you’re feeling extra spicy, feel free to swap out the black peppercorns for red pepper flakes.
Or, if you wanted to give your pickled cherries a uniquely floral, citrus flavor, try adding coriander seeds.
Looking for a warmer feel? Add a cinnamon stick!
Using different sugars
I’ve decided to use brown sugar because of the deep molasses flavor, but feel free to use light brown sugar, or even white sugar.
How to use pickled cherries
The possibilities are endless!
Aside from just eating them straight out of the jar for a snack, one of my favorite ways to enjoy these cherries is to mix them with greens in a fresh salad. Like in my Pea Shoot, Pickled Cherry and Apple Salad.
They also are a fun garnish for cocktails!
Pickled cherries are also a favorite with cheeses on charcuterie boards, stuffed in sandwiches like my Roast Pork and Pickled Cherry Panini or on top of a ricotta toast appetizer.