Quick Pickled Spiced Cherries
Prep Time
Makes
Cooking Mode
2 cups cherries, pitted
2 whole cloves
1 sprig fresh thyme
1 tsp coriander seeds
1 tsp peppercorns
½ tsp allspice berries
½ cup apple cider vinegar
⅓ cup sugar
2 tsp pickling or kosher salt
2 cups cherries, pitted
2 whole cloves
1 sprig fresh thyme
1 tsp coriander seeds
1 tsp peppercorns
½ tsp allspice berries
½ cup apple cider vinegar
⅓ cup sugar
2 tsp pickling or kosher salt
Directions
1Pack cherries, cloves, thyme, coriander seeds, peppercorns and allspice berries in 2-cup (500-mL) canning jar. You may have a few cherries left over.
2In small saucepan, combine vinegar, ¼ cup (60 mL) water, sugar and salt; bring to a simmer until salt dissolves. Pour hot brine over cherries filling to about 1/4 in. (5 mm) below the jar rim. Seal with lid. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 1 week.
Tips
1
Serve pickled cherries on charcuterie and cheese trays, or alongside grilled meats and gourmet sandwiches.
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