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Prep Time
5 mins
Cooking Time
24 h
Total Time
24 h
2 cups (500 mL)


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


Step 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.

Step 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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ of the recipe):
11 g
1 g
9 g
290 mg
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