Pickled Sour Cherries

If you love tangy and sweet flavors, this recipe is perfect for adding a bright twist to your meals. These pickled sour cherries are easy to make and add a refreshing punch to salads, desserts, or cheese boards.

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TIME6 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup sour cherries, not pitted ½ teaspoon salt 1 cup good quality white vinegar, or as needed

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by washing the cherries well, then let them drain completely. Spread them out on a metal baking sheet and leave them in the sun for about an hour to make sure they’re fully dry. Once dry, pack the cherries into a clean, sterilized jar with a plastic lid, then sprinkle in the salt. Pour vinegar over the cherries until the jar is full. Seal the jar tightly and set it aside in a cool spot. Let it sit for 3 to 4 weeks so the flavors can develop and the cherries can take on a nice color. After that, store the jar in the fridge and enjoy whenever you like.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh, firm cherries to ensure the best texture after pickling.
- Sterilize jars properly to keep the cherries safe for longer storage.
- Adjust the sugar and vinegar levels to suit your taste, making the pickling solution sweeter or more sour as you like.

Why you’ll love it

These cherries offer a unique balance of tartness and sweetness that brightens up any dish. Their tangy flavor adds a refreshing twist, making them perfect for adventurous eaters and traditional palates alike.

Serving ideas

They pair wonderfully with cheese boards, adding a sharp contrast to creamy cheeses. You can also chop them into salads, serve alongside grilled meats, or use them as a topping for desserts like ice cream or yogurt.

Storage & leftovers

Store in a cool, dark place before opening. Once opened, keep the jar refrigerated and consume within a few weeks for the best flavor and texture. Always use a clean utensil to avoid contamination.