Spiced Pickled Cherries
4

Makes 1 quart

Serve these unique sweet-and-sour pickles with charcuterie, strong cheeses, or grilled meats—that's if you have any leftover from popping them in your mouth like popcorn! You can pack them in a single quart jar as the recipe directs, or divide the ingredients between two pint (2-cup) jars and give one to a friend.

View user submitted photos
    Ingredients: 
    • 1/3 cup sugar
    • 1 1/4 teaspoon coarse sea salt
    • 1 teaspoon coriander seeds
    • 1 cinnamon stick, broken in half
    • 6 whole cloves
    • 1/2 cup white vinegar
    • 1 pound fresh cherries, pitted
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    In a small saucepan, combine 1 1/2 cups water, sugar, salt, coriander seeds, cinnamon stick and cloves. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar.

    Place the cherries in a 1-quart (4-cup) glass jar. Pour in enough vinegar mixture to cover cherries and almost completely fill the jar; you can either strain out the whole spices or place them in the jar (we recommend the latter). Place the jar on a wire rack and cool to room temperature. Cover and refrigerate for at least 2 hours and no more than 2 weeks.

    Nutritional Info: 
    Per Serving:Serving size: 1/2 cup, 110 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 380mg sodium, 27g carbohydrate (1g dietary fiber, 13g sugar), 1g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion