Victor Protasio
Hands-On Time
10 Mins
Total Time
24 Hours 10 Mins
1 1/2 cups

Can you pickle it? Yes, you can! Pucker up for these Pickled Sour Cherries. They’re bright and acidic, and pack a pleasant punch. Keep them around to dress up a cheese board, serve with charcuterie, or enjoy with cocktails. The pickling liquid is friendly enough to use for more than just cherries: try using it for beets, carrots or even peaches. But don’t stop there; add some welcomed acidity to a martini or use it in a shrub (it’s like a vinegar-based soda). Use up the shallots on a salad or pulled pork sandwich for some extra tang and bite, and while you’re at it, roughly chop some pickled cherries and mix them in, too.

How to Make It

Step 1

Bring water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a medium saucepan. Cook, stirring constantly, until sugar dissolves, about 3 minutes. Place cherries and shallot in a medium heatproof bowl or pint-sized jar. Pour pickling liquid over cherries and shallots. Cover and chill 1 day. Serve with charcuterie or cocktails.

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