Pickled Cherries

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.

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.

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.

To make Pickled Cherries you will need;

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

Here’s how to make your 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 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.

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Make this easy pickle before the end of summer and enjoy a taste of sunshine in those dark winter months ahead.

Karon x