- 500 g Cherriespitted
- 150 ml Moscatel vinegar
- 50 ml White wine vinegar
- 75 g Caster sugar
- 1 Bay leaf
- a few sprigs of Fresh thyme
- 1 tsp Sea salt
- ½ tsp Black peppercorns
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:
Steps to make Quick-Pickled Cherries
Bring pickling liquid to a boil
Place cherries in a jar
Pour in pickling liquid