Amazing Vanilla Bean Pickled Cherries

If you love bing cherries but thought they were only for dessert, think again! These amazing pickled cherries have a tart-spicy kick mellowed with warm vanilla bean that you’re gonna love. This pickled fruit is great in cocktails, delicious with a cheese board or charcuterie platter, a natural with pork, chicken or lamb and phenomenal when added to salads. Definitely not a one-trick pony.

“Outstanding!” That’s how my Dad described these Vanilla Bean Pickled Cherries and I think you’ll agree. They’re unlike anything you’ve tried before,  and this pickled fruit has a complexity you wouldn’t expect.   These babies have a little fire and spice but the vanilla bean softens and rounds the flavors. Their magic is best understood when paired with other foods and they’re so versatile, you’ll always want a jar on hand.

Best Cherries For Pickled Fruit?

There are multiple varieties of cherries and depending on where you live, you may or may not be able to get them. Rather than sending you on a wild goose hunt for some unattainable fruit, just know that Bing cherries (the default cherry of America) is fine for this pickled fruit recipe. If you have another exotic type that’s local to you, use it. Local produce is always the best!

How To Pit Bing Cherries

Whether you have a dearth of cherries or olives, it behooves you to have a cherry pitter on hand. I mean, yes, you could slit a hole in the bottom of the fruit and pry the pit out, however, if you’re working with any type of quantity, that gets old — FAST. I highly recommend a cherry pitter for the job (bonus that you can use it on olives as well to remove stem and pits). This device makes pitting a breeze — but there is one caveat. You’re gonna want an apron — because cherry juice HAPPENS.

(I’ve included an affiliate link for a cherry pitter at the bottom of this post — and it has a shield to protect from splatters.  As you can see {above}, mine doesn’t.)

Once the cherries are pitted, make the pickling brine.

Ingredients For Vanilla Bean Pickled Cherries

• Rice Wine Vinegar
• Brown Sugar
• Whole Coriander
• Whole Black Peppercorns
• Crushed Red Pepper Flakes
• Whole Vanilla Bean (split lengthwise with a sharp knife)

Combine all the ingredients into a saucepan and heat (stirring occasionally) until the sugar has dissolved. Continue to simmer the brine for 3-5 minutes.

Strain The Brine

This is an important step that you don’t want to miss, otherwise, you’ll have whole spices clinging and tucked into all the nooks and crannies of your pickled cherries… not very appetizing.

• Remove the vanilla bean and set aside.
• Place a fine mesh sieve over a glass measuring cup with a spout and pour the pickled fruit brine through the strainer.
• Discard the peppercorn mixture.
• Return the brine to the saucepan and add the vanilla bean back to the pan.

Pickling Cherries In Brine

Now it’s time to pickle the fruit. Add the pitted bing cherries to the pot. It might look like there’s more fruit than brine, however, as they simmer, the cherries will begin to collapse, abandoning their rigid structure for a softer, albeit plump one.

The fruit doesn’t need to simmer long. Only 3-5 minutes will do. When the fruit has slumped and the mixture is fragrant, remove it from the heat. 

Storing Pickled Cherries

Transfer the pickled bing cherries and the pickling juice to a glass jar with a tight fitting lid. Tuck the vanilla bean into the jar. I used two smaller jars for this batch and I cut the vanilla bean in half, dividing them between the two containers. Store fresh pickled cherries in the refrigerator or use them in this cold rice salad.

How Long Will Vanilla Bean Pickled Cherries Last?

Theoretically, Vanilla Bean Pickled Cherries will last in the refrigerator for up to a month, however. you and I both know they don’t stand a chance of surviving past a few days. Enjoy!

More Recipes with Bing Cherries:

• Drunken Cherries
• Cherry Nougat Crunch Ice Cream
• Summer Cherry Berry Pie
• Cherry Apricot Almond Crisp
• Cherry Amaretto Crunch Ice Cream

More Vanilla Bean Recipes: 

• Honeyed Peach Ice Cream with Almond Streusel
• Guava Sherbet
• Banana Cream Rum Parfaits
• Guava Vanilla Simple Syrup

Check out these affiliate links below for tools you may need for this recipe: 

Vanilla Bean Pickled Cherries

Course: Appetizer, Side Dish

Cuisine: American

Keyword: cherries, pickled

Dietary Restrictions: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

Resting Time: 12 hours

Total Time: 13 hours 25 minutes

Servings: 8

Calories: 71kcal

Perfect in salads or served on charcuterie and cheese boards, these tart-sweet cherries have a bit of heat and a soft vanilla backnote. Can't stop at one.

Print Recipe

Equipment

• cherry pitter

Ingredients

• 1 pound cherries
• 3/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 1 teaspoon whole coriander seed
• 2 teaspoons whole black peppercorns
• 1/2 teaspoon crushed red pepper flakes
• 1 vanilla bean slit down the middle

Instructions

PIT THE CHERRIES

• Use a cherry pitter or sharp paring knife to remove the pits and stems from the cherries and set aside.

MAKE THE PICKLING BRINE

• In a small saucepan, combine the vinegar, sugar, coriander seed, black peppercorns, red pepper flakes and split vanilla bean. Over medium high heat, stir until the sugar is dissolved. Reduce the heat and simmer for 3-5 minutes.
• Remove the vanilla bean and set aside. Place a fine mesh strainer over a bowl or glass measuring cup and pour the brine and solids through the strainer. Discard the solids. Transfer the brine liquid and vanilla bean back to the saucepan.
• Add the pitted cherries to the brine and simmer until tender, another 3-5 minutes.
• Transfer the cherries to a glass mason jar. Tuck the vanilla bean into the jar (I used two small jars and I sliced the vanilla bean in half dividing them between the two mason jars.) Fill the jars with the pickling liquid. Let them cool to room temperature, then seal tightly with a lid and refrigerate overnight.
• Pickled cherries will last in the sealed jar for up to a month, or can be canned via traditional canning methods for up to a year.

Nutrition

Calories: 71kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 150mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.4mg

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