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Pickled sweet cherries are the perfect addition to cocktails and desserts. Prepare and refrigerate the pickled cherries for at least a month before using for the best, most infused flavor.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

25 mins
8 hrs
15 mins
8 hrs 40 mins
5 half-pints


Ingredient Checklist


Instructions Checklist
  • Sort and wash cherries. If desired, stem and pit cherries. In a large nonmetal bowl combine cherries and vinegar. Cover the bowl and let stand at room temperature for 8 to 12 hours.

  • Drain the vinegar from the cherries into a medium stainless-steel, enamel, or nonstick saucepan. Add sugar, the water, vanilla bean, and stick cinnamon. Bring to boiling, stirring until sugar dissolves; reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat; let cool.

  • Stir the kirsch (if using) and almond extract into the cooled vinegar mixture. Pour over cherries. Cover and let stand at room temperature for 3 days.

  • Drain the liquid into a medium stainless-steel, enamel, or nonstick saucepan, discarding vanilla bean pieces and cinnamon stick. Bring to boiling. Remove from heat. Strain liquid; let cool.

  • Meanwhile, pack the cherries into sterilized half-pint jars. Pour liquid over cherries in jars, filling the jars to the brims. Seal with nonreactive lids. Refrigerate for at least 1 month before serving.

Nutrition Facts

83 calories; carbohydrates 19g; insoluble fiber 1g; sugars 18g; vitamin c 2.4mg; sodium 6mg; potassium 98mg; calcium 10.1mg; iron 0.4mg.