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–+ servings
jar of spiced pickled cherries on a blue and white towel.
5 from 3 votes

Sweet & Salty Spiced Pickled Cherries

Print Recipe
With a complex mix of flavors to please your palate, these sweet and salty pickled cherries are the absolute best way to save sweet cherries for later!
They're fantastic on salads, served on your charcuterie board, or eaten straight from the jar!
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • cherry pitter
  • stockpot or water bath canner
  • ladle
  • Canning funnel
  • Jar lifter
  • magnetic lid tool
  • headspace tool
  • canning jars (4 pints or 8 half-pint jars)
  • jar bands and new lids
  • medium saucepan (for brine)
  • small saucepan (for lids and bands)
  • clean paper towel or cloth for rims
  • dry kitchen towel

Ingredients

  • 2-3 lbs fresh cherries washed, pitted, and halved
  • 2 cups apple cider vinegar
  • 1 cup white vinegar optional; can replace with ACV
  • 2 cups brown sugar
  • 1/2 cup kosher salt or sea salt
  • 4 pieces star anise
  • 2 tsp Chinese Five Spice
  • 8 whole allspice berries
  • 1 tsp black peppercorns
  • 2-4 whole cinnamon sticks broken into pieces

Instructions

Prepare canning supplies

  • Fill your water bath canner or large stockpot with water about 6 inches high. Set it over medium heat and add the clean jars you want to use. You’ll need to simmer the water for about 10 minutes to sterilize the jars.
  • Add the brine ingredients to a medium sauce pan and set it to medium heat. Stir occasionally.
    2 cups apple cider vinegar, 2 cups brown sugar, 1/2 cup kosher salt, 1 cup white vinegar
  • Place your new lids and bands in a small saucepan of water and set them over low heat.

Pack jars

  • Set out the jars and divide the spices evenly to the bottom of the jars (for half-pints: 1-2 allspice berries, 3-4 peppercorns, 1/4 tsp Chinese 5 spice, up to 1 star anise, and 1/4 - 1/2 cinnamon stick).
    4 pieces star anise, 2 tsp Chinese Five Spice, 8 whole allspice berries, 1 tsp black peppercorns, 2-4 whole cinnamon sticks
  • Pit and halve your cherries. Pack them into the jars. Add as many as possible without compressing them. Stay below the shoulders of the jar (the bottom of the screw top).
    2-3 lbs fresh cherries
  • When the brine is almost to a simmer, place the canning funnel into each jar and fill with brine.
  • Use the end of your headspace tool to remove any air pockets. Add enough pickling liquid to cover the cherries and leave a half-inch headspace. Fill all the jars.
  • Use a wet paper towel or cloth to clean off the rims of your jars.
  • Remove the lids and bands from the saucepan using the lid tool. Dry them off and place a lid on each jar. Tighten the band until finger tight. Seal all the jars.

Process pickled cherry jars

  • Gently place your jars into your water bath canner. If the liquid is hotter than the jars, gently dip the jars a few times before positioning them.
  • Close the pot and increase to medium high heat. When the water starts boiling, start a 10 minute timer for half-pint jars or a 15 minute timer for pints.
  • Carefully remove the jars from the water using the jar lifter. Set them on a clean, dry kitchen towel for 24-48 hours until fully sealed.
  • Once sealed, remove the bands (not the lids) and store the jars at room temperature in a cool, dry place.
  • Seal any jars that do not seal in the fridge within 24 hours.

Notes

This pickled cherry recipe is adapted from the recipe for sweet and salty pickled plums from Food and Wine.
Processing time:
  • 10 minutes for half pint jars
  • 15 minutes for pints
Add an additional minute in the canner for every 1,000 feet of elevation above sea level
    • Get the water really boiling. Don't start the timer for your jars until the water in your canner is actually boiling.
    • Change the vinegar. This recipe is an adaptation of another recipe that uses rice wine vinegar. It adds a really mild flavor but can be a little more expensive than ACV. You can also try red wine or white wine vinegar for a rich flavor.
    • Adjust the spices. I love the mix of aromatic spices in these pickles, but you can add more or adjust them to your preferences. Consider adding coriander seeds, cardamom pods, bay leaves, or even fresh ginger.
    • Dip your jars: ​After cleaning your jars and packing them with hot liquid, they sometimes drop in temperature a bit. If you add cool jars to a boiling water bath, they will break. I recommend gently dipping your jars into the water a few times first to help the glass adjust before setting them in the canner.
    • Make quick pickles: You don't have to can these cherry pickles! For firmer fruit and a milder flavor, fill your jars with hot brine, then pop them in the fridge. Let them infuse for 2-3 days, then enjoy within 3-4 weeks.
    • Add some heat: Give your pickles a spicy kick by adding a sprinkle of red pepper flakes in each jar.

Nutrition

Serving: 1cup | Calories: 326kcal | Carbohydrates: 79g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 7094mg | Potassium: 474mg | Fiber: 4g | Sugar: 72g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 2mg
Course: Appetizer, brunch, Snack
Cuisine: American
Keyword: allspice, apple cider vinegar, canning pickled cherries, pickled cherries, spiced pickle cherries, sweet cherries
Servings: 8 cups
Calories: 326kcal