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Pickled Cherries

pickled cherries

Pickled cherries are sweet and tart little flavor bombs. They’re perfect as a replacement to cornichons alongside your favorite pâté, or sitting on a salumi  platter. They’re sure to raise a few eyebrows.

Pickled Cherries

Print This Recipe Total time Yield 1 pintPublished

Can be made 1 month ahead. Keep refrigerated. Strain before serving.

pickled cherries

Ingredients

  • ½ cup red wine vinegar
  • ½ cup water
  • ¼ cup granulated sugar
  • 2 teaspoon whole black peppercorns
  • 10 cardamom pods roughly chopped
  • ½ teaspoon crushed red pepper flakes
  • 3/4 pound fresh cherries unpitted with stems, preferably

Directions

Bring the vinegar, water, sugar, peppercorns, cardamom, and red pepper flakes to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries to the saucepan. Simmer until cherries are tender, 3–5 minutes. Transfer cherries and to a pint-sized mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill.