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Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos! 

Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos! 
Homemade Tomato Pasta Sauce on wooden spoon
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You didn’t think I would leave you hanging without a recipe for the Pickled Cherries in my Stone Fruit Caprese Panzanella Salad did you? Never.

I make fun of the guys at work that the savory cook’s answer to everything is either deep-fry it or pickle it. [Don’t worry they make fun of me for plenty of stuff…]

Yo, what would you do with fiddlehead ferns? Pickle them. [obvi]

Dilly Beans. [I’ll Google that later.]

Tart cherries? Pickle them of course. [But why when you could have pie!?]

Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos! 

But when you’ve already made (and eaten) all the cherry pie

There are but two things left!

Now my go-to preserving method is jam like this cherry jam because I will eat jam on anything – it’s so versatile (cakes, blondies, frosting, salad dressing, yogurt, honey ricotta toast, bbq sauce, sandwiches, and on…). But I wanted to branch out – dip my toes into the acidic waters of pickling.

So I chose to pickle something sweet (teehee). I am who I am.

But these are sooooo goooood! Just a hint sweet with that pickled tang.

They add a little zip to your salad or savory dish (think chicken, duck, steak with a rich sauce). It cuts through the fattiness of a steak or duck and balances the flavors. It would make a bangin’ topping for tacos.

Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos! 

The opportunities are endless, guys! I wasn’t a line cook for nothin’ mmkay

But seriously, just go buy the last vestiges of an amazing cherry season and pickle them for later. When in a few months you’re over pumpkin spice and hankering for that siren call of summer, this will be a delicious, tangy addition to all the jams and jellies you put up.

Pickled Cherries in mason jar with liquid
5 from 1 ratings

Pickled Cherries

Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish!
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
Servings: 8 people

Ingredients 
 

  • 1 cup distilled vinegar
  • ½ cup sugar
  • 1 teaspoon whole black peppercorns
  • ½ cinnamon stick
  • 2 whole cloves
  • ½ lemon rind zest in strips
  • 1 ½ cups sweet and tart cherries pitted

Instructions 

  • Clean and sanitize a 2 cup mason jar.
  • Pour cherries and lemon rind into jar.
  • Heat vinegar, sugar and all the spices a in a small pot just until it boils, stir to dissolve sugar.
  • Pour vinegar over cherries. Be sure all the spices make it into the jar.
  • Cool to room temperature then close with lid. Store in the refrigerator. Wait at least 3 days before eating for best flavor. Flavor and spices will continue to improve and intensify over time.

Nutrition

Calories: 72kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Course: Condiments
Cuisine: American
Calories: 72
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Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos! 

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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