Spiced Pickled Cherries
Bright, spicy pickled cherries offer a vibrant addition to salads and charcuterie platters.
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Instructions
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First, bring vinegar, water, sugar, peppercorns, coriander seeds, and red pepper flakes to a boil in a small saucepan, then simmer for 10 minutes.
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Rinse and dry the cherries, then pit them over a bowl to collect any juice.
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Evenly distribute the pitted cherries and their juice into 2 (1-pint) or 1 (1-quart) jars.
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Pour the hot vinegar mixture over the cherries in the jars to cover them, then seal and allow to cool to room temperature.
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Chill the pickled cherries for at least one week before use, consuming within two months for optimal texture.