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Pickled Cherries

(recipe, Jackie Varriano)

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If you don't already have a cherry pitter, get one for this recipe. Pickled cherries are a wonderful complement to grilled pork or roast duck. They're also great served atop a hefty dollop of mascarpone cheese with a sprinkling of almonds.


  1. 2 lb. cherries
  2. 1 cup red-wine vinegar
  3. 1 cup sugar
  4. 1 to 2 cup water
  5. 10 to 15 whole black peppercorns


  1. Pit the cherries and place in a non-aluminum pot.
  2. Mix together the vinegar and sugar, then pour over the cherries. Add enough water to barely cover.
  3. Place the pan over medium-high heat and bring to a boil. After it boils, remove from the heat and let sit for 15 minutes.
  4. Discard excess pickling liquid, and store in a glass jar.