Christmas Spiced Pickled Cherries

🫙 Ingredients (Makes ~2 half-pint jars)

• 1 lb cherries (sweet or sour), pitted

• ¾ cup red wine vinegar

• ½ cup sugar (white, brown, or a mix)

• ¼ cup water

• 1 cinnamon stick

• 3–4 whole cloves

• 1 star anise

• ½ tsp whole black peppercorns

• ½ tsp vanilla extract or ½ vanilla bean

• 1 strip orange peel (optional but recommended)

• Pinch of salt

Optional variations:

• 1–2 Tbsp bourbon or brandy

• Replace water with dry red wine for deeper flavor

• Add 2 crushed cardamom pods for warmth

🍒 Instructions

1. Prep the cherries

• Wash, stem, and pit cherries.

• Keep chilled while preparing brine.

2. Make the brine

In a saucepan, combine:

• vinegar

• sugar

• water

• salt

• spices + orange peel

Bring to a gentle simmer, stirring until sugar dissolves.

3. Add cherries

• Add cherries to the hot brine.

• Simmer 3–5 minutes, just until cherries soften slightly but still hold their shape.

4. Jar

• Spoon cherries into clean jars.

• Pour hot brine over cherries, covering completely.

• Distribute spices evenly.

5. Cool & rest

• Cool to room temperature.

• Refrigerate at least 24 hours before serving.

• Flavor improves over 3–5 days.

❄️ Storage

• Refrigerator: up to 1 month

• Not shelf-stable unless properly canned

🍽️ How to Use Pickled Cherries

• Pair with blue cheese, brie, or goat cheese

• Spoon over roast ham or duck

• Add to Old Fashioneds or Manhattans

• Serve alongside chocolate desserts

• Chop into holiday grain or green salads