Description

These pickled cherries take very little time to make and are a lovely addition to poultry or pork dishes, charcuterie plates, or even a dolled up grilled cheese sandwich.

Ingredients

Scale

8 oz cherries, any variety

1/2 small white onion, thinly sliced

2 cup vinegar (white, apple cider, or sherry vinegars work well)

3/4 cup brown sugar

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon garlic powder

1/4 teaspoon cayenne

pinch of salt

a few grinds of black pepper

Instructions

In a small saucepan, heat the vinegar, sugar, spices, salt, and pepper until the sugar melts.
Adjust the heat and allow the mixture to simmer for 5-8 minutes.
While the mixture is simmering, pit the cherries and slice the onions very thinly if you haven't already done so. Place the thinly sliced onions in a pint-sized ball jar.
Add the cherries to the simmering vinegar mixture for 2-3 minutes.
Let the mixture cool slightly and then scoop the cherries into the ball jar. Strain the vinegar mixture into the jar on top of the cherries and onions.
Screw the lid onto the jar and let it cool on the counter until it reaches room temperature.
Once the jar is cool to the touch, place it in the refrigerator. It will keep for about two weeks in the fridge.
Reserve left-over vinegar mixture for other uses (salad dressing, shrub, what-have-you)

Notes

These pickles are not shelf-stable and must me kept in the fridge.
If you happen to have a Kelewele-style spice blend, you can use about 2 teaspoons of that instead of the partial teaspoons of the 6 spices used above.
This recipe works well with a wide array of spices. Keep it simple with just cinnamon or come up with another blend you enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Fruit, Pickles, Preserves
Method: Pickled

Nutrition

Serving Size:
Calories: 105
Sugar: 22.3 g
Sodium: 8.9 mg
Fat: 0.1 g
Carbohydrates: 24.3 g
Protein: 0.4 g
Cholesterol: 0 mg

Keywords: Cherries, Pickles, Fruit, Preserves