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Spiced Quick-Pickled Cherries

Makes 1 quart
Time 2 hr 15 min
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.
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
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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 cherries in a 1-quart (4-cup) glass jar. 

Pour in the spices and enough vinegar mixture to cover cherries and almost completely fill the jar. 

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.