Pickled Cherries Recipe: A Sweet and Tangy Treat for Cheese and Salads

Cherry season in the UK may be fleeting, but with this pickled cherry recipe, you can savour their unique flavour all month long. Sweet Kent cherries meet a tangy red wine vinegar brine infused with fragrant spices, creating a versatile accompaniment to charcuterie boards, salty cheeses, or summer salads. Easy to make and even easier to enjoy, these pickled cherries will become a staple in your kitchen.

Ingredients

• 300g fresh Kent cherries
• 2 tsp coriander seeds
• 1 tsp peppercorns
• 1 tsp fennel seeds
• 1 tsp salt
• 3 bay leaves
• 150ml red wine vinegar
• 150ml water
• 50g local Islington honey

Method

Step 1: Prepare the Cherries

• Rinse the cherries under cold water, removing any stems or leaves.
• Place the cleaned cherries into a large glass jar with a lid. If you plan to store them outside the fridge, sterilise the jar properly.

Step 2: Toast the Spices

• In a dry pot, toast the coriander seeds, fennel seeds, and peppercorns over medium heat for 2–3 minutes until fragrant.

Step 3: Make the Brine

• Add the red wine vinegar, water, honey, salt, and bay leaves to the pot with the toasted spices.
• Bring the mixture to a gentle simmer for a few minutes to allow the flavours to infuse.

Step 4: Pickle the Cherries

• Pour the hot brine over the cherries in the jar, ensuring the cherries are fully submerged.
• Allow the mixture to cool slightly before sealing the jar.
• Once cooled, store the jar in the fridge and let the cherries pickle overnight for the best flavour.

Serving Suggestions

• Charcuterie Boards: Pair pickled cherries with salty cheeses like halloumi, feta, or goat’s cheese for a perfect balance of flavours.
• Salads: Add a tangy twist to summer salads like butterbeans, cherry tomatoes, basil, and pickled cherries.
• Cocktails: Use as a garnish for cocktails or mocktails to add a burst of flavour.

Why You’ll Love This Recipe

• Seasonal and Sustainable: Makes the most of fresh, locally grown Kent cherries.
• Versatile: Perfect for appetisers, side dishes, or even desserts.
• Long-Lasting: Keeps in the fridge for up to a month or in the pantry for up to a year if jars are sterilised properly.

Tips for Success

• Use fresh, firm cherries for the best texture and flavour.
• Adjust the level of sweetness or tang by varying the amount of honey or vinegar.
• Sterilise jars by boiling them in water for 10 minutes if you plan to store the cherries long-term.

Pickled cherries are a simple yet impressive addition to any meal. Their sweet and tangy flavour complements a variety of dishes, from salads to cheese platters. Whether you’re preserving the taste of summer or enhancing your charcuterie board, this recipe is a delicious way to extend cherry season.