Pickled Cherries: A Sweet-Tangy Treat with Warm Spice and Vanilla
There’s something magical about a cherry that’s been kissed by spice and mellowed by vinegar. These pickled cherries are my go-to for elevating anything from a cheeseboard to grilled pork. The contrast of sweet, tart, and spicy flavors — all mellowed by the floral warmth of vanilla — is nothing short of addictive.
Why I Love This Recipe
Pickled cherries might sound fancy, but they’re surprisingly easy and incredibly versatile. They add brightness to rich meats, elevate grain bowls, and make cocktails and desserts extra special. I especially love making these when cherries are in peak season — it’s a great way to preserve that fleeting summer flavor just a bit longer.
Ingredients
- 1 pound fresh cherries, pitted
- ¾ cup rice wine vinegar (mild and slightly sweet)
- ¼ cup brown sugar
- 1 teaspoon whole coriander seeds
- 2 teaspoons whole black peppercorns
- ½ teaspoon crushed red pepper flakes
- 1 vanilla bean, split lengthwise
Swaps and Notes
- Vinegar: White balsamic or apple cider vinegar can substitute for rice vinegar, but expect a stronger tang.
- Sweetener: You can use honey or maple syrup for a more earthy sweetness.
- Vanilla: No vanilla bean? Use 1 teaspoon of pure vanilla extract after simmering.
- Heat Level: Adjust red pepper flakes to your preferred spice level — or omit altogether for a gentler bite.
How to Make Pickled Cherries
- Prep the Cherries
Wash and pit the cherries using a cherry pitter or small knife. - Make the Brine
In a saucepan, combine rice vinegar, brown sugar, coriander seeds, peppercorns, red pepper flakes, and the split vanilla bean. - Simmer
Heat over medium-high, stirring until sugar dissolves. Reduce heat and simmer for 3–5 minutes to let the spices infuse. - Strain
Remove the vanilla bean and strain the liquid to discard the solids (they’ve done their job!). Return the brine and vanilla bean to the saucepan. - Add Cherries
Add the pitted cherries and simmer gently for 3–5 minutes until they’re just tender but not mushy. - Jar & Cool
Transfer the cherries and hot brine to a clean glass jar. Tuck the vanilla bean inside. Let it cool to room temperature uncovered. - Refrigerate
Once cooled, seal and refrigerate. Let them sit overnight before enjoying for best flavor.
Tips for Success
- Use ripe but firm cherries so they hold up in the simmer.
- Don’t overcook — just a short bath in the brine keeps their texture ideal.
- Cool before sealing to avoid condensation in the jar, which could affect shelf life.
- Sterilize your jar for better preservation if you plan to keep it for a few weeks.
Serving Suggestions and Pairings
Pickled cherries bring out the best in:
- Charcuterie boards with brie, aged gouda, and prosciutto
- Grilled meats like pork tenderloin or duck breast
- Salads with arugula, goat cheese, and toasted almonds
- Cocktails, especially with whiskey or bourbon — try them in an Old Fashioned!
- Desserts, like spooned over vanilla ice cream or paired with dark chocolate
Pair with a drink like this classic margarita for a fresh twist at your next gathering.
Storage and Leftover Tips
- Keep in an airtight jar in the refrigerator.
- Best enjoyed within 1 month.
- Use clean utensils when serving to avoid contamination.
- These are not shelf-stable for pantry storage — always refrigerate!
More Recipes You Will Love
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests
- These Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
- This Classic Margarita Recipe – Easy and Delicious
Final Thoughts
Pickled cherries might just be your new secret weapon. They’re vibrant, unexpectedly complex, and endlessly versatile — and once you try them, you’ll start dreaming up new ways to use them. Whether you’re building the perfect party board or leveling up a Tuesday night dinner, these cherries bring something unforgettable to the table.
Tried this recipe? Let me know what you paired it with or how you tweaked it! Leave a comment and follow along for more flavor-forward twists and small-batch kitchen gems.
— Jason Griffith, ChefManiac.com
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