Sweet & Spicy Pickled Cherries – Your Summer Must-Try

 

As a pickle enthusiast, I’m obsessed with all things tangy, briny, and bold – and these Sweet and Spicy Pickled Cherries are my new favorite! With cherry season peaking from May to August (and a bonus round in December), now’s the perfect time to turn juicy Bing cherries into a standout treat for your summer cheese boards, antipasto platters, or cocktail garnishes. Say goodbye to cornichons – these cherries steal the show! Quick to make, prep-ahead friendly, and storable in the fridge for up to a month, they’re a game-changer for summer picnics or festive holiday spreads.

Ready in under 15 minutes, these perfect for busy summer days.  They add flair to charcuterie, are delicious when paired with creamy cheeses — pair with brie or Gouda for a sweet-spicy kick, or you can use them garnish a cocktail — they give a G&T or Margarita an extra kick. Pack them in mason jars and tie a ribbon around the jar for a thoughtful, homemade present. You just may want to make a double batch. 

Pickled Cherries Recipe

Adapted from Epicurious

 ¾ c. distilled white vinegar

¾ c. water

2 T. granulated sugar 

2 T. brown sugar

2 t. whole black peppercorns

1 t. coriander seeds

1 cardamom pod

1 cinnamon stick

½ t. crushed red pepper flakes

1 lb. fresh Melissa's Bing cherries, stemmed and pitted

1 large sprig Melissa’s fresh rosemary

 In a medium stainless-steel saucepan, combine vinegar, water, sugars, peppercorns, coriander, cardamom, cinnamon, and red pepper flakes. Bring to a boil, stirring to dissolve sugars.  Lower heat to medium-low and simmer for 5 minutes.

 Strain liquid into a bowl, then return it to the pan. Add cherries and rosemary to the saucepan. Simmer until cherries are tender, about 3-5 minutes.

 Transfer cherries and rosemary to a 1-quart mason jar (or two smaller jars). Pour in enough pickling liquid to cover cherries.

 Cover and refrigerate. Store for up to 1 month. Strain before serving.

 Makes about 1 quart 

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