Pickled Cherries
Inside: The simple method for pickling fresh cherries quickly and easily plus ways to use them in other recipes.
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 a split vanilla bean. This pickled cherry recipe is quick and easy to make and will dress up your next cheese board or charcuterie platter.
Not all cherry recipes are sweet. This one takes the popular summer stone fruit in a new direction you’ll love.
Instead of using cherries in a dessert, like this cherry ice cream or cherry apricot crisp, transform them into an irresistibly tangy nosh that’s delicious on a cheese board or charcuterie platter, a natural served with smoked pork, roast chicken or grilled lamb and phenomenal in cold rice salad. They’re even great in cocktails.
Why you’ll love this recipe:
- It’s quick and easy to make.
- Pickled cherries have a deliciously complex flavor.
- It’s a naturally vegan recipe and makes a healthy snack.
- They’re versatile and can be paired with meats, cheeses and salads.
- We like them for garnishing cocktails instead of the candied maraschino cherries.
- A jar makes a great hostess gift.
Ingredients for pickled cherries:
- Brown Sugar – I used light brown sugar.
- Rice Wine Vinegar – use the unseasoned variety.
- Whole Coriander Seed – do not use ground coriander.
- Whole Black Peppercorns – don’t use ground pepper.
- Crushed Red Pepper Flakes– to add a bit of heat to the pickled cherries.
- Whole Vanilla Bean (split lengthwise with a sharp knife)
- Cherries–I used Bing cherries.
Step-by-step instructions for pickling fruit.
- Rinse the cherries well and pick out any damaged fruit.
2. Use a cherry pitter to remove the pits from the stone fruit. It will also, remove the stems automatically.
3. Combine the brown sugar, coriander, black peppercorns, red pepper flakes, rice wine vinegar and a split vanilla bean in a saucepan and heat over medium-high heat, stirring until the brown sugar dissolves.
4. Reduce the heat to medium-low, simmer the pickle brine for 3-5 minutes, and remove from the heat.
5. Remove the vanilla bean and set aside. Strain the seeds and peppercorns through a mesh sieve set over a glass measuring cup or bowl. Transfer the hot brine back to the saucepan and add the pitted cherries.
6. Simmer the fruit in the saucepan with the pickling brine until tender, about 3-5 minutes.
7. Transfer the pickled cherries and the pickling brine to a resealable jar or other airtight container. Tuck the vanilla bean into the jar. Let the fruit cool to room temperature and refrigerate overnight for the flavors to marry.
Pro-Tips:
- I recommend using a cherry pitter. It makes pitting the fruit much easier.
- Don’t wear white when pitting the fruit. The red juice will spatter and make a mess – I don’t want to be responsible for your cleaning bill.
- If you don’t have a cherry pitter: slit a hole in the bottom of the fruit with a sharp paring knife and pry the pit out.
Variations:
- To give the pickled cherries a holiday spice, swap the coriander and crushed red pepper flakes for a cinnamon stick, whole star anise or 3-4 whole cloves in the brine.
- Swap apple cider vinegar for rice wine vinegar — it’s a bit stronger, so it will give the cherries a more tart flavor.
- Add a few bay leaves and fresh thyme stems to the brine mixture for more savory flavors.
FAQs
Bing cherries (the default cherry of America) are fine for this pickled fruit recipe. There are so many varieties of cherries you can use whatever is available and fresh. Ranier would be a good option.
No, they’re pickled. They must be kept refrigerated and will last for up to a month in a sealed container in the fridge.
Storage:
- These are not shelf-stable as they haven’t been through the canning process.
- Pickled cherries should be kept refrigerated in a sealed jar or other airtight container.
- The pickled fruit will last for 3-4 weeks in the fridge.
Freezing:
- I don’t recommend freezing the cherries as it will change the texture and composition of the fruit.
Ways to use pickled cherries:
- Pair with soft goat cheese spread on a cracker or crostini for an appetizer.
- Add to chicken salad instead of grapes or apples.
- Sprinkle halved pickled fruit over pan-sauteed pork chops or roast pork tenderloin.
- Serve instead of fresh fruit or berries with soft and hard cheeses, sliced salumi and chutneys or jams for an appetizer spread on charcuterie boards.
- Cut drained fruit in half and toss ⅓ cup of pickled fruit, ⅓ cup of salted, roasted pistachios 2 cups of cooked rice for a tasty rice pilaf.
- Spear 2-3 pickled cherries to serve in a martini instead of olives.
- Use the pickle brine in salad dressings or vinaigrettes instead of the acid called for in the recipe.
“Outstanding!”
That’s how my Dad described these pickled cherries, and I think you’ll agree. This pickled fruit has a complexity you wouldn’t expect; unlike anything you’ve tried before, with a little fire and spice, the vanilla bean softens and rounds the flavors.
More cherry recipes:
More pickling recipes:
Pickled Cherries
SPECIAL EQUIPMENT:
- cherry pitter
INGREDIENTS:
- 1 pound fresh cherries use Bing, black cherries, Ranier or other varieties.
- ¾ cup rice wine vinegar
- ¼ cup brown sugar
- 1 teaspoon whole coriander seed
- 2 teaspoons whole black peppercorns
- ½ teaspoon crushed red pepper flakes
- 1 vanilla bean slit down the middle
DIRECTIONS:
PIT THE CHERRIES
- Use a cherry pitter or sharp paring knife to remove the pits and stems from 1 pound fresh cherries and set aside.
MAKE THE PICKLING BRINE
- In a small saucepan, combine ¾ cup rice wine vinegar, ¼ cup brown sugar, 1 teaspoon whole coriander seed, 2 teaspoons whole black peppercorns, r½ teaspoon crushed red pepper flakes and 1 vanilla bean, split. 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.
NOTES:
NUTRITION:
Pin It For Later!
These were delicious! I added them to kale salad.
I love these cherries! It’s been 2 weeks since I made these, I just tasted them and they are delicious!
Could these be canned after making?
I’ve never tried to can them, but if you do it, let me know how it goes.
I made a “Black Forest” cake with these delicious cherries ! (I almost didn’t have enough for the cake because I couldn’t stop eating them!) I was a little nervous how the flavors would mingle! I made a dark chocolate cake , layered the cherries then homemade whipped cream, another layer of cake , cherries , whipped cream. It was soooo good there was nothing left ! Will definitely be making these again ! Thank you Lisa !
Do you think I could use these in a cake?
You could use them as you would any fruit in a cake, but keep in mind, they’re pickled, so the flavor isn’t the same as a sweet cherry.