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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Pickled Cherries

A couple of weeks ago, I shared a recipe for Roasted Red Pepper Spread. In the photo of this spread you may have noticed something that looked like grapes.  Nope.  Not grapes. Those tasty morsels were none other than pickled cherries. Not heard of pickled cherries, you say? Then you need to educate yourself immediately because these beat the pants off of grapes (unless you plan to pickle them as well). Sweet, spicy, and totally delicious, step aside cornichons, a new kid is in town. Simple to make, do-ahead, and able to be kept, refrigerated, for up to a month, you will dazzle with your next fruit and cheese tray, or antipasto platter.  Bing cherries are in season May through August, and again in December, so you still have time to try them for those big holiday parties.

Pickled Cherries

Adapted from epicurious.com

¾ cup distilled white vinegar

¾ cup water
2 Tablespoons granulated sugar

2 Tablespoons brown sugar
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds

1 cardamom pod

1 cinnamon stick
1/2 teaspoon crushed red pepper flakes
1 pound Melissa’s fresh Bing cherries, stemmed and pitted
1 large rosemary sprig

Bring first 9 ingredients to a boil in a medium stainless-steel saucepan, stirring to dissolve sugars. Reduce heat to medium-low, and simmer 5 minutes. Strain into a medium bowl, and return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1-quart mason jar (I used two smaller jars). Pour in enough pickling liquid to cover cherries. Cover and chill. Keep refrigerated. Strain before serving.

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