Canning Pickled Cherries (and Creative Ways to Use Them)

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Pickling cherries is a fantastic way to preserve their bright flavor and enjoy them long after the cherry season ends. Whether you have an abundant harvest or want to try something new with store-bought cherries, pickling adds a tangy twist that enhances their natural sweetness. This post walks you through the process of canning pickled cherries and offers creative ideas to use them in your kitchen.

Why Pickle Cherries?

Cherries are delicious fresh, but their season is short. Pickling extends their shelf life and transforms their taste, making them a versatile ingredient. The pickling process balances the cherries' sweetness with vinegar and spices, creating a complex flavor profile. Pickled cherries can brighten salads, drinks, and even savory dishes.

How to Prepare Cherries for Pickling

Start with fresh, ripe cherries. Wash them thoroughly and remove stems.

For a firmer texture, soak the cherries in ice water for about 30 minutes before pickling. This step helps them hold their shape during the canning process.

Basic Pickled Cherry Recipe

Ingredients

• 3 pounds fresh cherries

• 2 1/2 cups white vinegar (5% acidity)

• 2 cups water

• 2 cups granulated sugar

• 6 bay leaves

• 42 black peppercorns

  
  

Instructions

1. Prepare the brine: In a saucepan, combine vinegar, water, and sugar. Heat over medium heat until it comes to a boil.

   

2. Pack the jars: Heat canning jars. Pack each pint jar with 1 bay leaf, 7 peppercorns and pitted cherries until 1/2 inch of headspace.

   

3. Add the brine: Pour the warm brine over the cherries, covering them completely but maintaining the headspace.

   
   

4. Seal and process: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and secure them with metal bands until they are fingertip tight.

   (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

5. Place the jars in the boiling water bath submerged by 1-2 inches of water and process them for 10 minutes if at sea level. This step seals the jars properly and helps preserve your jam. (Adjust the processing time if you are above 1000 feet.)

   

6. Cool and store: After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

   Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster.

   Allow them to sit undisturbed for 24 hours so that they can get a nice seal. You know they are sealed if the center of the lid is depressed down. If it is, remove the ring and wash off the outside with hot, soapy water. If any didn't seal, place them in the refrigerator and use them right away.

   

7. Check seals before storing in a cool, dark place. Pickled cherries develop flavor after at least three weeks.

   
   

Tips for Successful Pickling

• Use fresh, firm cherries for the best texture.

• Experiment with spices like star anise, ginger, or cardamom for unique flavors.

• Always use clean jars to prevent spoilage.

• Label jars with the date to keep track of freshness.

  

Creative Ways to Use Pickled Cherries

Pickled cherries add a surprising burst of flavor to many dishes. Here are some ideas to inspire you:

1. Add to Salads

Toss pickled cherries into green salads or grain bowls. Their tartness pairs well with bitter greens like arugula or radicchio. Try a salad with mixed greens, goat cheese, toasted nuts, and pickled cherries for a balanced bite.

2. Enhance Cheese Boards

Serve pickled cherries alongside cheeses such as brie, blue cheese, or aged cheddar. The acidity cuts through rich, creamy textures and adds a refreshing contrast.

3. Top Grilled Meats

Use pickled cherries as a topping for grilled pork chops, chicken, or duck. Their tangy sweetness complements smoky, savory flavors and adds moisture.

4. Bake into Desserts

Incorporate pickled cherries into baked goods such as tarts, muffins, or cakes. Rinse them lightly to reduce acidity if desired. They add a subtle tang that balances sweetness.

Storing and Shelf Life

Properly canned pickled cherries can last up to 3 years when stored in a cool, dark place. After that, the nutritional value begins to decrease. Once opened, keep them refrigerated and consume within 3 weeks for best quality. Always check for signs of spoilage such as off smells, mold, or bubbling before use.

Final Thoughts

Pickling cherries is an easy way to enjoy their unique flavor beyond the season. The process preserves their freshness while adding a tangy twist that works well in many dishes. From salads to cocktails, pickled cherries bring a new dimension to your cooking. Try making your own batch and experiment with different spices and uses. Your kitchen will thank you for the burst of flavor and versatility.