Pickled Cherries with Thyme and Spiced Vinegar Recipe
These tangy and sweet pickled cherries offer a delightful burst of flavor, perfect for enhancing cocktails, salads, cheese boards, or snacking. Infused with fresh thyme and a balanced brine of apple cider vinegar, brown sugar, and spices, this easy no-cook pickling method preserves the cherries’ natural juiciness while adding a zesty kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 2 pint jars or 1 quart jar
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Ingredients
Cherries and Herbs
- 1 pound fresh cherries, stemmed and pitted
- 3-4 sprigs fresh thyme
Pickling Brine
- 1 ½ cup apple cider vinegar
- ¾ cup brown sugar, loosely packed
- 1 tsp kosher salt
- 2 tsp whole black peppercorns
- 1 tsp fennel seeds
- pinch red pepper flakes
- 1 bay leaf
- ¾ cup water
Instructions
- Prepare Cherries and Jars: Fill two glass pint jars or one quart jar with the stemmed and pitted cherries. Tuck in the fresh thyme sprigs among the cherries to infuse herbal flavor during pickling.
- Make the Pickling Brine: In a medium saucepan over medium-high heat, combine ¾ cup water with apple cider vinegar, brown sugar, kosher salt, black peppercorns, fennel seeds, red pepper flakes, and bay leaf. Bring the mixture to a boil, stirring continuously to dissolve the sugar and salt completely.
- Simmer the Brine: Reduce the heat to a simmer and let the brine cook gently for about 5 minutes. This allows the flavors of the spices and sugar to meld together and create a flavorful pickling solution.
- Pour Brine Over Cherries: Carefully strain the hot brine through a fine mesh sieve if a milder flavor is desired, then pour it over the cherries in the jar(s), leaving about 1 inch of headspace. Ensure the cherries are fully submerged in the brine to properly pickle.
- Seal and Cool: Cover the jars with lids and let them cool to room temperature. Once cooled, store the jars in the refrigerator. The cherries will be ready to enjoy after a few days and will keep refrigerated for up to 2 weeks.
Notes
- Use fresh, ripe cherries for the best flavor and texture.
- Adjust the amount of sugar based on your preferred sweetness.
- Experiment by adding other herbs or spices like cinnamon sticks or star anise for unique variations.
- If you prefer less heat, omit or reduce the red pepper flakes.
- Always store pickled cherries refrigerated and consume within two weeks for optimal freshness and safety.
