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Balsamic Pickled Cherries

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 1x


These cherries walk the fine line between sweet and sour - serve them on savoury dishes like cheese plates or grilled meats, spoon them onto sweets like vanilla ice cream or pound cake, or stir them into a Manhattan for a new-school twist on an old-fashioned cocktail.


  • 1 1/2 lbs firm-ripe sweet cherries
  • 2 cups water
  • 1 cup sugar
  • 3/4 cup balsamic vinegar (6% acidity minimum)
  • 2 wide strips of orange peel, 2" long each
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns


  1. Stem and pits from the cherries, then cut in half lengthwise.
  2. In a small saucepan set over medium-high heat, combine the water, sugar and balsamic vinegar. Bring the brine to a boil, then reduce the heat to low and simmer for 5 minutes.
  3. Meanwhile, divide the orange peel, coriander and peppercorns between two sterilized half-pint jars, and then fill with the prepared cherries, packing them in as tightly as possible.
  4. Immediately pour the hot brine into the prepared jars, covering the cherries completely and leaving 1/2" headspace. Wipe the rims clean with a paper towel, then top with sterilized lids and tighten to finger-tight.
  5. Process the jars in a boiling water bath for 10 minutes, and then store in a cool, dry spot for at least 1 week before eating (or up to 6 months, though it's unlikely they'd actually last that long).
  • Category: Condiment