Try this sweet pickled cherries recipe, then check out our pickled beetroot and pink pickled rhubarb with ginger.


  • 150ml moscatel vinegar
  • 50ml white wine vinegar
  • 75g caster sugar
  • 1 bay leaf
  • a few sprigs thyme
  • 1 tsp sea salt
  • ½ tsp black peppercorns
  • 500ml cherries, pitted


  • STEP 1

    Put all of the ingredients, except the cherries, into a small pan with 200ml water and bring to the boil, stirring to dissolve the sugar and salt. Pack the cherries into a sterilised 1-litre jar and pour over the pickling liquid. Seal the jar, allow to cool, then chill. Good after a few days, best after a week when the vinegar has mellowed a little.
    Eat with charcuterie, meat or in salads.


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