Skip to main content
Epicurious
Cookbooks

Pickled Sour Cherries

Recipe information

  • Yield

    makes 1 quart

Ingredients

1 1/4 cups rice vinegar
1 small slice of fresh ginger
15 black peppercorns
1 1/4 cups sugar
1/2 teaspoon kosher salt
4 cups pitted fresh sour cherries (about 1 pound)

Preparation

  1. Step 1

    In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.

    Step 2

    Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they have cooled, cover and refrigerate. These are best if they sit for at least a day before serving.

Cooking in the Moment
TagsPickleCondimentCherryStone FruitFruitGluten FreeDairy FreeNut FreeVeganVegetarianEasyMake Ahead5 Ingredients or FewerPickle & PreserveSpringSummerCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.