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Sweet and sour pickled cherries served in a jar
Glossy pickled cherries marinated in spiced red wine vinegar.

Sweet and Sour Pickled Cherries

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Forget compotes! These pickled cherries are not a dessert, but the most exciting accompaniment to pâtés and game dishes. The fleshy texture of the cherry remains 'crisp-tender' in the spiced vinegar marinade, while the taste is a perfect balance of fruity sweetness and piquant acidity. A fruit prepared with a classic 'pickle' technique that is also brilliant in cocktails (e.g. Manhattan).
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 85 kcal
🌍 Cuisine European Gourmet

Ingredients

Equipment Needed

  • Cherry pitter (optional)
  • Saucepan
  • Sterilised jar

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Wash the cherries, trim the stems to 1-2 cm (or remove). Fill into the jar.

Tip: Use only flawless, firm cherries; cracked ones may spoil.
2 ✓

Boil the marinade ingredients (vinegar, water, honey, sugar, salt, spices) and simmer gently for 3 minutes.

Tip: It is important that the salt dissolves completely, as the balance of flavours depends on it.
3 ✓

Remove from the hob and let cool for 5-10 minutes (to approx. 70°C).

Tip: If you pour it over boiling hot, the cherry skin will split and the fruit will cook. The goal is a 'crunchy' texture.
4 ✓

Pour the marinade over the fruit.

Tip: Use a weight to keep the cherries from floating to the top (risk of oxidation).
5 ✓

Seal, cool down, and refrigerate for at least 24 hours.

Tip: The flavours reach their peak after about 1 week.

Recipe FAQ

Should I pit them or not?
If you want an elegant presentation, leave the stone in and trim the stem with scissors. If you want to eat them conveniently, pit them, but they will be slightly softer.
Is this a compote?
No. Compote is canned (boiled in the jar), whereas this is just poured over with hot marinade ('refrigerator pickle'), so the fruit remains almost raw.

Ingredients

  • 500 g cherries (firm flesh, dark)
  • 250 ml white wine vinegar (or cider vinegar)
  • 250 ml water
  • 50 g honey
  • 30 g brown sugar
  • 15 g salt
  • 1 whole cinnamon stick
  • 3 whole cloves
  • 2 whole bay leaves
  • 10 corns black pepper
  • 1 tsp mustard seeds