Easy Pickled Cherries Recipe (refrigerator pickled cherries)
This easy pickled cherries recipe calls for just a handful of ingredients and takes almost no time to make! Plus, my easy refrigerator recipe doesn’t require any real canning and can easily be made any time, anywhere! This pickled cherry recipe is delicious, unique, and perfect for a variety of pairings!
Pickles gotta love them, right? At least that has long been the case around my house: pickles, pickles, and then some. From dill pickles to spicy pickles and bread and butter. You’ll rarely find anyone in my house turning down a pickle.
Unless, of course, it comes to pickles I make, then it is a different story. And to be fair, I can’t really blame my family for not being too excited to try the random food I’ve been pickling lately.
From rhubarb to watermelon(yes, you read that right), and now cherries, it’s easy to understand why they are a little skeptical.
And I’m sure you are too. After all, cherries are usually known for being sweet, used in baked goods, jams, and the like, so why on earth would you want to pickle fresh cherries?
Because it’s downright delicious, that’s why! I was very pleasantly surprised when I opened my jar of pickled cherries and tasted one. I didn’t know what I was expecting, but I was blown away; they were so yummy!
The combination of sweet, fresh cherries with just the right amount of tangy vinegar and cinnamon created a unique but great flavor.
One that pairs so well with so many different things: cheeses, chicken, duck; they are also great on salads and even pizza!
And while I’m almost always thinking in savory terms, they would also be delicious paired with sweets too! Think cream, cheesecake, orange zest, and nutmeg!
All around, this is a pretty darn good recipe- the taste, texture, and how easy they are to make. Plus, this recipe doesn’t require any real canning!
How To Make Pickled Cherries
Ingredients
- fresh cherries, washed and dried. I like to leave the stems on mine, but you can remove them if you like. Be sure to use sweet cherries, not tart cherries!
- red wine vinegar
- water
- sugar, I like to use white sugar or cane sugar.
- salt, kosher salt or sea salt work best.
- freshly ground black pepper, OR 3-4 whole peppercorns. Optional, but I would recommend adding it; trust me, it works!
- cinnamon stick
Directions
Gently pack your washed and dried cherries along with your cinnamon sticks into a clean, dry quart-sized jar. I like to use a wide-mouth canning jar for this recipe.
Add the black pepper, and set aside until ready to use.
In a small saucepan, combine the red wine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring often.
Simmer until the salt and sugar have dissolved, about 5 minutes. Remove the pan from the heat and allow the pickling brine to cool to room temperature.
Once the brine has cooled, carefully pour it into your jar, filling it up to the top and completely covering the cherries. Since you aren’t traditionally canning these cherries, you don’t need to worry about leaving a gap at the top of the jar. Just be sure the cherries are completely covered in the brine.
Scraw a lid tightly onto your jar and transfer it to the fridge. Let the cherries pickle for 4-5 days before opening.
Enjoy!
Recipe Notes
Pickled cherries are best eaten within 2 weeks after opening. Opened pickled cherries should be stored in a jar or airtight container in the fridge. I like to remove the cinnamon sticks after the initial 5 days; this keeps the cinnamon flavor from getting too strong and overpowering the cherries.
If you would like, you can use pitted cherries for this recipe instead of leaving the pits in.
I have only personally ever made this recipe with red wine vinegar, but you could definitely try making it with different vinegars too! White vinegar, apple cider vinegar, and rice wine vinegar would all be good options.
I normally make this recipe in a quart-sized canning jar, but you can also make it in two pint jars.
I love using these cherries as a topping for homemade pizza, or as part of a cheese board on charcuterie boards! They also pair well with chicken, duck, and roast pork. They are also great for salads or used to make salad dressing.
But don’t be fooled; these cherries are also great paired with sweet things! I don’t normally eat them with sweets, but some of the suggestions I’ve received for pairings include cheesecake, vanilla ice cream, and pound cake!
I like to make these pickled cherries with just cinnamon and black pepper, but there are a variety of different things you can add to create different flavors! Here are a few ideas!
- star anise
- vanilla bean
- bay leaves
- coriander seeds
- cloves of garlic
Looking For More Pickling Recipes to Try? Be Sure To Check Out These!
Sweet & Spicy Refrigerator Rhubarb Pickles
Pickled Red Onions | easy refrigerator recipe
Easy Pickled Cherries (refrigerator pickled cherries)
Ingredients
- 2 cups fresh cherries washed and dried. I like to leave the stems on mine, but you can remove them if you like. Be sure to use sweet cherries, not tart cherries!
- 2 cinnamon sticks
- freshly ground black pepper to taste. OR 3-4 whole peppercorns. Optional, but I would recommend adding it; trust me, it works!
- 1 cup red wine vinegar
- 1/2 cup water
- 2 tbsp sugar I like to use white sugar or cane sugar.
- 1 tsp salt kosher salt or sea salt works best.
Instructions
- Gently pack your washed and dried cherries along with your cinnamon sticks into a clean, dry quart-sized jar. I like to use a wide-mouth canning jar for this recipe.
- Add the black pepper, and set aside until ready to use.
- In a small saucepan, combine the red wine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring often.
- Simmer until the salt and sugar have dissolved, about 5 minutes. Remove the pan from the heat and allow the pickling brine to cool to room temperature.
- Once the brine has cooled, carefully pour it into your jar, filling it up to the top and completely covering the cherries. Since you aren’t traditionally canning these cherries, you don’t need to worry about leaving a gap at the top of the jar. Just be sure the cherries are completely covered in the brine.
- Scraw a lid tightly onto your jar and transfer it to the fridge. Let the cherries pickle for 4-5 days before opening.
- Enjoy!
Notes
- star anise
- vanilla bean
- bay leaves
- coriander seeds
- cloves of garlic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
