Recipe BookKitchen FoundationsPickles & Preserves

Pickled Black Cherries

Name: Pickled Black Cherries
Yield: Approximately 700 to 800 g, 1 x 1 L jar
Ingredients: 1 kg Firm black cherries; 500 g 5% red wine vinegar; 250 g Water; 120 g White sugar; 8 g Sea salt; 3 g Black peppercorns; 2 sprigs Fresh thyme; 1 each Bay leaf; 2 strips Orange peel

Ciliegie nere in agrodolce

Firm black cherries pickled with red wine vinegar, thyme, bay, orange peel and black pepper.

Dark black cherries in deep red pickling liquid with bay leaf and peppercorns.

This is a savoury cherry pickle, not a sweet preserve. The target is dark fruit, wine acidity, gentle salt and Mediterranean herb.

Approximately 700 to 800 g, 1 x 1 L jar

Cook this

Ingredients

Firm black cherries1 kg
5% red wine vinegar500 g
Water250 g
White sugar120 g
Sea salt8 g
Black peppercorns3 g
Fresh thyme2 sprigs
Bay leaf1 each
Orange peel2 strips

Method

Remove the cherry stems.
Pit the cherries carefully.
Combine all the remaining ingredients and bring the liquid to a simmer.
Remove from the heat and add the cherries.
Allow the cherries to cool in the liquid.
Transfer to a clean jar and refrigerate.

Chef’s notes

The target is dark fruit, wine acidity, gentle salt and Mediterranean herb.
The source pairs this pickle with springbok carpaccio, fried caper, pistachio and pecorino.

Keeping

Keep refrigerated in a clean jar. Record the production date and batch number. The source does not state a fixed refrigerated use-by period.

Last refined · September 2026