It might sound odd pickling something so sweet as cherries. But these Savoury Spanish Style Pickled Cherries are a real treat and perfect on a cheese board or as part of an anti pasti platter, and with tapas too of course.
Cherries mean summer time for me. Way back in the dim and distant past that was my youth cherries were only ever available during their short growing season within the UK, they didn’t just appear in the supermarkets all year round in the magical way they do nowadays. Oh no, back then cherries were special. Summer time special and such a wonderful treat.
Nothing beats popping the delicate ruby red skin of a cherry with your teeth and having that wonderfully sweet juice burst on to your tongue and fill your mouth with that magical mixture of sweet and sour perfection. I want to save my cherries for later so I made these pickled cherries.I love cherries
As a little girl I would pinch them from the fruit bowl and stuff them into my mouth hoping that by scoffing as many as possible as quickly as possible just maybe their absence from the bowl would go un-noticed and I would not be caught for my crime. Of course the tell tale dribble of blood red juice and giveaway naturally lipsticked grin would give me away every time.
Nowadays I still adore cherries and buy them every week when they are in season and at their best. I still love to eat them just as they are but I also try to save them in as many ways as possible to enjoy just a wee bit later. Sometimes making sweet Cherry Curd or this more savoury Spanish inspired recipe for Pickled Cherries.
Ingredients for pickling cherries
- 1 kilo/2 1/4 lbs ripe cherries
- 750ml/1 1/4 pints white wine vinegar
- 250g/9 oz white sugar
- 1 tablespoon salt
- 3 cloves
- 5 black peppercorns
- 1 sprig of fresh thyme
How to make pickled cherries
- Wash the cherries and pat dry. Don’t remove the stems or stones as these add flavour to your finished product, just remember to warn guests that stones are in there to avoid any dental issues!
- Heat the vinegar, salt, sugar, cloves and peppercorns in a non-reactive pot and heat gently to dissolve all the sugar, raise temperature to a simmer for 5 minutes then remove from heat.
- Pack the cherries and thyme sprig into a large sterilised jar and pour in the vinegar. Make sure this completely covers the cherries.
- Pop on the lid and store in a cool dark place for 1 month before using.
- Your pickled cherries will keep for up to 8 months but once opened store in the fridge and eat within 2 weeks.
How long will these pickled cherries last
The jars will be fine unopened for up to about 8 months. Once opened store in the fridge and use up withing about 2 weeks.
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How to serve these savoury Spanish pickled cherries
Pickled cherries make a wonderful addition to your antipasti platter along with the standard offerings of olives, cornichons and the like. Their sweetness sets them apart from the average pickle and raises them to levels of serious moreishness that can mean an entire jar vanishing in the blink of an eye.
They also make a good partnership with rich flavourful meats like roast pork, turkey and baked ham. Their sweet sour pucker inducing taste marrying so well with the richness of the meat.
The Spanish often serve these as little Tapas bites with dry cured ham and crusty bread, of course a glass of chilled wine or sherry just makes everything complete.
Got plenty of cherries to play with? Then here are some other cherry recipes you might like
Spanish style Spiced Cherry Cheese
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Savoury Spanish Style Pickled Cherries
Ingredients
- 1 kg cherries
- 750 ml white wine vinegar
- 250 g white sugar
- 1 tbsp salt
- 3 cloves
- 5 black peppercorns
- 1 thyme sprig of fresh thyme
Instructions
- Wash the cherries and pat dry. Don’t remove the stems or stones as these add flavour to your finished product, just remember to warn guests that stones are in there to avioid any dental issues!
- Heat the vinegar, salt, sugar, cloves and peppercorns in a non-reactive pot and heat gently to dissolve all the sugar, raise temperature to a simmer for 5 minutes then remove from heat.
- Pack the cherries and thyme sprig into a large sterilised jar and pour in the vinegar. Make sure this completely covers the cherries.
- Pop on the lid and store in a cool dark place for 1 month before using.
- Your pickled cherries will keep for up to 8 months but once opened store in the fridge and eat within 2 weeks.
Ooh, this recipe sounds deliciously unusual Karon, I shall have to give it a go. I’ve only ever pickled cherries in brandy and then coated them afterwards in dark chocolate so it’s nice to see your savoury recipe, Ann x
Hi Ann, I’m sure you’ll like this one, the savoury twist on the cherry sweetness gives a really unusual flavour.
K x