• Pickled Cherries


Pickled Cherries

By Andrew Zimmern

These tangy and sweet pickled cherries are fabulous with pork, poultry, salumi, lamb—you name it!

Pickled Cherries


  • 1 cup apple cider vinegar
  • 1 cup packed light brown sugar
  • 1 cup water
  • One 2-inch piece fresh ginger, peeled and thinly sliced
  • 6 garlic cloves, crushed
  • 1 jalapeño, thinly sliced crosswise
  • 1 tablespoon mustard seeds
  • 1 small cinnamon stick
  • 1 star anise pod
  • 1 bay leaf
  • 1 pound Bing cherries, pitted


In a medium saucepan, combine all of the ingredients except the cherries and bring to a boil, stirring to dissolve the sugar. Let cool completely, then add the cherries and let stand at room temperature for at least 1 hour and up to 3 hours. Refrigerate until ready to use. These are the best on the day of.

Photograph by Madeleine Hill.

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