Pickled Cherries

3:10 pm on 21 March 2014


  • 500g ripe, firm cherries
  • 1 1/2 cups red wine vinegar
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 1 tbsp sea salt
  • 2 large strips of orange peel
  • 1 tbsp whole black peppercorns
  • 2 cinnamon sticks
  • 1 tbsp coriander seeds
  • 2 bay leaf


Wash cherries and prick each one a few times with a fork and place in a large bowl.

Mix the remaining ingredients in a large stainless steel pot and bring to the boil over a medium heat then reduce to simmer for 10 minutes.

Remove pickling liquid from heat and let cool for 10 minutes.

Place cherries in two large preserving jars. Spoon the orange peel, cinnamon sticks and spices over the cherries then cover completely with the pickling liquid. Store for a minimum of 24 hours to allow flavour to infuse and up to one month in the fridge.


From Jesse Mulligan, 1–4pm

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