Pickled Rainier Cherries
If there is one food Jews love, it’s pickled stuff. And bagels, and rugelach, and kugel. Okay lots of things!
Fact: Jews love pickled things. Back in college, my roommate Orly made sure she always had the staples in our refrigerator: tube of cookie dough, rainbow frosting in a can, leftover Chinese food, and a huge jar of pickles. I thought this was normal. Truthfully, I never loved the jarred stuff. Too salty! But my experiments with homemade pickles, pickled jalapeños, and fermented cabbage have turned out awesome! Why not pickled cherries?
When Whole Foods invited me to a cherry class featuring local jam connoisseurs Confituras, I was in! Especially once I heard pickled cherries were involved. We also made Cherry Pit Syrup and Cocktail Cherries, but these tangy Pickled Rainier Cherries stood out to me. I could eat them by the handful!
Why Pickle Cherries?
Pickled cherries are that unexpected sweet-tart bite that makes people at the table go, wait, what IS that? The vinegar brine mellows the sugar and adds a bright, tangy snap, so the cherries land somewhere between a pickle and a cocktail garnish. They are gorgeous on a cheese board, incredible over a piece of steak, and they turn an ordinary salad or cocktail into something special.
Ingredients You’ll Need
- Rainier cherries (or any sweet cherry)
- Vinegar for the brine
- Sugar and salt to balance
- Fresh tarragon
- Whole peppercorns
How to Make Pickled Cherries
They are easy to do too. You can trim the cherry stems, or not. Pit them, or not. See, easy!
- Make the brine. In a medium saucepan, bring vinegar, sugar, salt, a few sprigs of tarragon and 1 tablespoon of peppercorns to a boil. Reduce the heat and simmer until the sugar and salt dissolve, then set aside to cool.
- Pack the jar. Load the cherries into a glass jar with 10 to 12 peppercorns and a few sprigs of tarragon.
- Pour and chill. Pour the cooled brine over the cherries to cover, put on the lid, and refrigerate.
After a few days (I waited a week), your cherries are ready!! (!!!) Yay.
How to Use Pickled Cherries
Now, what to do with your cherries besides eat them by the handful? They are delicious paired with an epic cheese platter. Or do what I did, and top a piece of steak with your cherries and thank me later. If you’re wondering whether I used some of the pickling liquid and olive oil to dress my salad, you bet your tuchas I did! They’re also a stunning garnish for cocktails and charcuterie boards.
Tips for the Best Pickled Cherries
- Leave the stems on for a prettier jar and easy grabbing (or take them off, your call).
- No need to pit unless you want to. Whole cherries stay firmer.
- Cool the brine before pouring so the cherries keep their snap.
- Wait at least a few days before digging in so the flavors develop.
How to Store Pickled Cherries
These are a refrigerator pickle, not a canned one, so keep them in the fridge. Stored submerged in their brine, they’ll keep for up to several months. Always use a clean spoon, and toss them if the brine turns cloudy or slimy, smells off, or shows any mold. When in doubt, throw it out.
Pickled Cherries FAQ
What are pickled cherries?
Pickled cherries are fresh cherries preserved in a sweet-tart vinegar brine with spices and herbs. They land somewhere between a pickle and a cocktail cherry, bright and tangy with a little sweetness.
What kind of cherries should I use?
I used Rainier cherries for their gorgeous color and sweetness, but any sweet cherry works beautifully.
Do you have to pit the cherries?
Nope! You can leave them whole with stems for the prettiest jar, or pit them if you’d rather. Whole cherries stay a bit firmer.
Do you need to can pickled cherries?
No canning required. This is a quick refrigerator pickle, so it just lives in the fridge in its brine.
How long do pickled cherries last?
Up to several months in the fridge, submerged in their brine. Toss them if the brine gets cloudy or off-smelling.
What do you eat pickled cherries with?
Cheese boards, charcuterie, steak, salads (use the brine in the dressing!) and cocktails. They dress up just about anything.
What would you do with your cherries? 😉
Pickled Rainier Cherries
Ingredients
- 1 pound about 50 Rainier cherries, stems trimmed to 1/2 inch, pitting optional
- 2 cups white wine vinegar
- 1 1/2 cups sugar or less
- Pinch kosher salt
- 1 small bunch tarragon
- 2 tablespoons pink peppercorns divided (I used rainbow peppercorns)
Instructions
- In a medium saucepan, bring vinegar, sugar, salt, a few springs of tarragon and 1 tablespoon of peppercorns to a boil.
- Reduce the heat, simmer until the sugar and salt dissolve and set aside to cool.
- Meanwhile, load the cherries into a glass jar(s) with 10-12 peppercorns and a few sprigs of tarragon. Pour the cooled brine over the cherries to cover them, place the lid on and refrigerate.
- After a few days (I waited a week), your cherries are ready!! (!!!) Yay. You can keep them in the fridge for up to a year, if you don’t gobble them before then.
Notes
Recipe reprinted with permission of Whole Foods.
24 Comments
I have to admit, when pinning I wasn’t quite sure what category these fell under…but they do look beautiful! I’ve never been a huge fan of the store bought stuff either, but we pickle jalapenos and other chilies quite frequently in our house, often adding carrots and onions…which always hit the spot! Yay for kids who inherit their parents sense of humor;)
Ha thanks so much! These are a sweet pickle, and they are really quite delicious!
I’m so trying these. I made one of your dishes a while back – it was maybe eggplant or squash with farro and other goodies and pickled jalapenos on top. I loved those fricking jalapenos so much I make them all the time just to keep in the fridge – so good on a chicken cheese steak! Anyway, these cherries have to be amazing. Great idea!
Yes it was the eggplant with farro! These cherries are sweet and tangy and so good. Let me know what you think!
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
Cool thanks!
I have an abundance of bing cherries, could I use those instead ?
Sure!
could you use any other kind of fruit?
You can pickle lots of fruit! Nothing too fragile like raspberries. Peaches would be great!
Can this recipe be heat processed and kept on a shelf rather than refrigerating? Like when canning jam.
This recipe is made for pickling. But they last in the refrigerator for up to a year! Most of the canning recipes I have seen use a sweeter syrup.
they sound wonderful with Ham pork or chicken I would eat them also with fresh nectarines and cheese mmmm
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I’ve never thought about pickling cherries, but what a great idea. Such a pretty garnish, and I bet they taste delicious!
Thanks! Yes I loved them on grilled meat especially.
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Hi! I’ve made other pickled cherry varieties in the past and excited to try this one! Question/clarification about the herbs: the tarragon gets boiled and then that boiled tarragon goes in the jars or strain out and put fresh/raw tarragon in the jar? Thank you!
Yes, there is tarragon that gets boiled and strained out, and then more fresh tarragon in the jars too. Hope that helps! Enjoy!
I want to make these today, but want to make it spicy, can I toss in a chopped Jalepeno??
Sure, I don’t see why not!
I never thought about pickling cherries! This sounds like such a delicious and unique idea. I can’t wait to try the recipe and add some tangy sweetness to my summer dishes. Thanks for sharing!