- 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.
Tips
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):
- Calories:
- 45
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Sodium:
- 290 mg
