Cherry Olives- Pickled

If you’ve never tried pickled cherries, prepare to have your snack game changed forever.

This no-cook recipe couldn’t be simpler: wash your cherries, pack them into jars, pour over a cold brine of vinegar, water, a tablespoon of sugar, and a couple tablespoons of salt.

That’s the whole operation. Park them in a cool spot and let the brine work its magic.

What you get is a tangy, olive-like bite with a fruity backbone that plays beautifully on charcuterie boards, in cocktails, or straight out of the jar.

Pro Tips

• Use sweet or sour cherries; sweet varieties give a milder, more olive-like result
• Pack jars tightly but don’t crush the fruit
• These keep for weeks in a cool pantry and months in the refrigerator