This Quick-Pickled Cherries recipe is a great one to have up your sleeve during cherry season. These pickled cherries are fantastic on a charcuterie board, with meat or in salads and sandwiches. They bring a little sweet yet spiced pop to whatever dish you pair them with.
To make these spiced pickled cherries, start by placing everything except the cherries in a small pan and bring to a boil. Place the cherries in a large jar and pour over the pickling mixture. Place the lid on the jar and allow it to cool before chilling. These cherries taste better after a week when the vinegar has had a chance to mellow.
To make my version of Quick-Pickled Cherries, you will need the following ingredients:
Place 150 milliliters of moscatel vinegar, 50 milliliters of white wine vinegar, 75 grams of caster sugar, 1 bay leaf, a few thyme sprigs, 1 teaspoon of sea salt and ½ a teaspoon of black peppercorns. Add 200 milliliters of water and bring the mixture to a boil.
Place 500 grams of cherries in a sterilised 1 liter jar. Pack the cherries into the jar.
Pour the pickling liquid into the jar with the cherries.
Place a lid tightly on the jar.
Once the jar contents have cooled completely, place it in the refrigerator to chill for at least one week.
Serve with a charcuterie board or in salads or sandwiches.
These Pickled Cherries are super easy to make and will bring a delicious sweet pop to your next charcuterie board. Try it out soon and come back to leave a comment letting me know what you think.
Tasted really funky I personally won't be making this again I think it ruins the flavor that the cherries have naturally and makes it bitter/sour.
At first I thought this said "quick picked cherries" and was thinking it had something to do with taking out the seeds from the cherries lol.
Cool recipe going to try it out tonight, never heard of pickled cherries.
Tasty and simple, I love me some sweet/ savoury blends!
What's the leaf for anyway?
