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20-Minute Pickled Cherries: Tangy Magic in a Jar

Pickled Cherries
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A simple recipe for pickled cherries, perfect for adding a tangy twist to salads, cheese boards, or meats.

Ingredients

Scale
  • 2 cups fresh cherries, pitted
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 2 bay leaves

Instructions

  1. Wash and pit the cherries.
  2. In a saucepan, combine vinegar, water, sugar, peppercorns, mustard seeds, salt, and bay leaves. Bring to a boil.
  3. Reduce heat and simmer for 5 minutes, stirring until sugar dissolves.
  4. Place cherries in a sterilized jar.
  5. Pour the hot brine over the cherries, ensuring they are fully submerged.
  6. Seal the jar and let it cool to room temperature.
  7. Refrigerate for at least 24 hours before serving.

Notes

  • Use airtight jars for best preservation.
  • Store in the fridge for up to 2 weeks.
  • Adjust sugar or vinegar for a sweeter or tangier taste.

Nutrition

Find it online: https://cannedkitchen.com/pickled-cherries-recipe-tangy-easy/