• 2 Ratings

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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 6 mg sodium. 98 mg potassium; 19 g carbohydrates; 1 g fiber; 18 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

2 Ratings
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