Pickled Cherries

Pickled Cherries
Pickled Cherries Recipe

Maryse Chevriere

I first came across pickled cherries at a restaurant in New York City last year and have been curious to experiment with making them at home ever since. Enjoy these on their own, in a fresh summer salad, or muddled in a cool gin cocktail.

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  • 1 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¾ pound Rainier cherries, stems removed
  • 8 sprigs fresh thyme


Heat the vinegar, salt, and sugar in a small saucepan until the salt and sugar have fully dissolved. Set aside a let cool to room temperature. Place the cherries and thyme in a Mason jar and pour in the pickling liquid. Cover with a tight-sealing lid and place in the refrigerator for 2-3 days. 

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.