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

Ingredients

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

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ of the recipe):
Calories:
45
Carbs:
11 g
Fibre:
1 g
Sugar:
9 g
Sodium:
290 mg