Recipe: Pickled Cherries

If you find yourself with an abundance of cherries, and the family didn’t polish them all off, you could think about pickling your excess for cherries all year round.

Makes about 1.25L

These are perfect local accompaniment to a Christmas ham or turkey. Gone will be your cranberry sauce, replaced by these little pockets of joy. They’re also fabulous with a cheese board or on ice cream for a savoury twist.


1 kg cherries
6 strips orange zest
350 g (1 1/2 cups) caster sugar
500 ml (2 cups) white wine or apple cider vinegar
180 ml (3/4 cup) water
10 cloves
2 cm piece of fresh ginger, smashed
2 cinnamon sticks
6 cardamom pods, bruised



  1. WASH cherries. Remove stems and pits. Keep the cherries whole and set aside.
  2. COMBINE all the ingredients except the cherries in a saucepan. Bring to the boil, then reduce heat and simmer for 20 minutes. Add the cherries and cook for another 10 to 20 minutes, or until cherries are tender.
  3. SPOON cherries into jars, leaving 5 mm headspace. Ladle hot cooking liquid over cherries, leaving 5 mm headspace. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.
  4. PROCESS filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.

Tip: For best flavour, allow cherries to marinate for at least three months before eating.

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