Pickled cherries

Pickled cherries
Pickled cherries Photo: Marina Oliphant

Cherries, sweet or sour, are delicious pickled. They keep well - they can become wrinkled but the flavour is still good after a year. I like pickled cherries with pork rillettes, one of the easiest and most satisfying examples of French charcuterie.


700g sugar

850mL white wine vinegar

24 black peppercorns

12 cloves

6 bay leaves

1 clove garlic, unpeeled (optional)

1kg sweet or sour cherries, rinsed


Dissolve sugar in vinegar in a large non-reactive saucepan over a gentle heat. Add all other ingredients except cherries and simmer for 10 minutes. Allow syrup to cool.

Check cherries and discard any that are bruised or split. Trim stalks to 1cm and pack fruit into hot, sterilised preserving jars. Pour cold vinegar syrup over fruit and seal. Leave for a few weeks before eating.