Pickled cherries

Pickled cherries

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Makes 1 litre
Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork

Nutrition and extra info

  • Easily doubled
  • Gluten-free
  • Vegetarian

Nutrition: per 2 tbsp

  • kcal21
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
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  • 175ml cider vinegar
  • 175ml water
  • 100g caster sugar
  • 2 tsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp chilli flakes
  • 2 bay leaves
  • 500g cherry, see tip, below



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  1. You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.

  2. Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.

  3. Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

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Comments, questions and tips

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13th Jun, 2015
My husband loves these in his cocktails!
26th Aug, 2014
These are delicious and you also get a lovely fruity vinegar to use in salad dressings or when making chutneys!
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