Pickled Cherries

Pickled Cherries

By: Rebecca Sullivan

Gone will be your cranberry sauce, replaced by these little pockets of joy


  • 1 kg cherries
  • 6 strips orange zest
  • 350 g caster sugar
  • 500 ml white wine vinegar
  • 180 ml water
  • 10 cloves
  • 2 cm piece of fresh ginger, smashed
  • 2 cinnamon sticks
  • 6 cardamon pods, bruised


Wash cherries. Remove stems and pits. Keep the cherries whole and set aside.

Combine all the ingredients except the cherries in a saucepan. Bring to the boil, then reduce heat and simmer for 20 minutes. Add the cherries and cook for another 10 to 20 minutes, or until cherries are tender.

Spoon cherries into jars, leaving 1/4 inch (0.5 cm) headspace. Ladle hot cooking liquid over cherries, leaving 1/4 inch (0.5 cm) headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.

Tip For best flavour, allow cherries to marinate for at least three months before eating.

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