Pickled Cherries
20m prep 5m cook 25m ready
About 1 pint jar Adapted from the 1975 edition, this pickle is not technically “quick,” but it is not processed in a water bath in order to preserve the texture of the cherries. Sugaring the cherries helps firm them up and creates a rich, cherry-flavored syrup.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound sour or sweet cherries
- Distilled white vinegar
- 1 ¼ cups sugar
Let's Cook
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Step 1.
Stem, pit, and place in a clean quart jar: 1 pound sour or sweet cherries
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Step 2.
Add to cover the cherries: Distilled white vinegar
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Step 3.
Cover and let stand, refrigerated, for 24 hours. Drain, reserving the vinegar. Layer the cherries in the same jar with: 1 ¼ cups sugar
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Step 4.
The cherries should be coated in sugar. Let stand for 1 week, covered and refrigerated. Shake the jar daily. The sugar may not completely dissolve. This is okay.
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Step 5.
Set a sieve over a small saucepan and drain the cherries. Place the cherries in a hot, clean pint jar. Add the reserved vinegar to the sugar in the saucepan and bring to a boil. Pour over the cherries to cover. Let cool completely and store refrigerated for up to 6 months.
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