Pickled Cherries

Pickled cherries sit in the small but mighty category of preserves that can transform a dish in one or two pieces. Drop two on a charcuterie board next to aged cheddar and the tangy-sweet pickled fruit cuts through richness like a knife. They’re also old-fashioned cocktail garnishes from a different era, the original maraschino before bright red dye took over.

Leave the stems and pits in. Stems make these elegant on a board and easier to pluck out of a jar; pits keep the cherries from collapsing into mush during the boiling water bath. The pits also impart a subtle almond-like flavor as the cherries sit.

Apple cider vinegar is the right choice here, not white vinegar. Its mellow fruitiness complements the cherries rather than fighting them. The brown sugar adds molasses depth that white sugar can’t match.

The boiling water bath processing is essential for shelf stability. Skipping this step means refrigerator pickles only, which last a month or two; properly processed jars keep up to a year in a cool pantry.

Pro Tips

• Use small 8 oz jars rather than large jars. Pickled cherries get used a few at a time, and smaller jars keep the rest sealed and fresh longer.
• Sterilize jars and lids in boiling water before filling. Cold jars will crack when hit with hot syrup.
• Wait at least two weeks before opening for the flavors to mature fully.
• Warn anyone serving them about the pits. A bowl of pit cups for the table works well.

Variations

• Add 1 cinnamon stick and 4 whole cloves to each jar for a spiced version perfect for holiday charcuterie.
• Use red wine vinegar instead of cider for a more wine-bar-friendly flavor.
• Drop a star anise pod in each jar for a subtle licorice undertone.