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Pickled Cherries Recipe

User Rating 2.5 Star Rating (2 Reviews) write a review

By , About.com Guide

Sweet black pickled cherries make a wonderful condiment for meat, poultry, and wild game. Plan on storing them at 2 to 4 weeks for flavors to develop before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 10 cups sweet black cherries, with stems and pits
  • 2 cups water
  • 1 cup cider vinegar
  • 1/2 cup brown sugar, firmly packed
  • 2 Tablespoons pickling salt

Preparation:

Wash cherries and dry thoroughly.

Place water, vinegar, brown sugar, and pickling salt in a large heavy stockpot and bring to a boil. Stir and simmer until sugar is completely dissolved.

Pack cherries in hot, sterilized canning jars. Pour syrup over the cherries, leaving 1/8-inch headroom. Seal immediately with hot, sterilized lids. Process 10 minutes in a boiling water bath, or according to canner manufacturers' instructions.

Store cherries 2 to 4 weeks before eating.

Yield: about 8 cups (4 pints)

User Reviews

 4 out of 5
A little information can be dangerous..., Member Lindslay

I made these this year and they were pretty good. I still prefer the spiced pickled cherry recipes though. And by the way, although cherry pits do contain cyanide, they have been included in pickling for centuries for the 'almond' flavour they impart. You'd have to eat a bucketload to see any effects, which is probably exactly what the horses did. Nevermind the fact that most people wouldn't actually eat the cherry pits! This is a small truth making people paranoid when they don't understand it. It's just like you'd have consume a whole bowl of nutmegs to enjoy their hallucenogenic properties!

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