Quick Pickled Spiced Cherries

2 cups
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

42
Calories
0.4 g
Protein
11 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 42
  • Lipides 0 g
    • Saturated fat  0 g
  • Cholesterol 0 mg
  • Sodium  290 mg
  • Carbs 11 g
    • fiber  1 g
    • Sugar  9 g
  • Protein 0.4 g

Ingredients

  • 2 cups (500 mL) cherries, pitted
  • 2 whole cloves
  • 1 sprig fresh thyme
  • 1 tsp (5 mL) coriander seeds
  • 1 tsp (5 mL) peppercorns
  • ½ tsp (2 mL) allspice berries
  • ½ cup (125 mL) apple cider vinegar
  • ⅓ cup (75 mL) sugar
  • 2 tsp (10 mL) pickling or kosher salt

Method

  1. Pack cherries, cloves, thyme, coriander seeds, peppercorns and allspice berries in 2-cup (500-mL) canning jar. You may have a few cherries left over.
  2. In small saucepan, combine vinegar, ¼ cup (60 mL) water, sugar and salt; bring to a simmer until salt dissolves. Pour hot brine over cherries filling to about 1/4 in. (5 mm) below the jar rim. Seal with lid. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 1 week.

Tips

  • Serve pickled cherries on charcuterie and cheese trays, or alongside grilled meats and gourmet sandwiches

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