Spiced Quick-Pickled Cherries

Spiced Quick-Pickled Cherries

Recipe Rating: 3.54343
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 snacking! 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.

  • 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
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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 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), 380mg sodium, 27g carbohydrates, (1 g 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.