Quick Pickled Spiced Cherries

Prep time: 5min
Total time: 1440min
Makes: 2 cups (500 mL)
2 cups
cherries, pitted
500 mL
2
whole cloves
1 sprig
fresh thyme
1 tsp
coriander seeds
5 mL
1 tsp
peppercorns
5 mL
½ tsp
allspice berries
2 mL
½ cup
apple cider vinegar
125 mL
⅓ cup
sugar
75 mL
2 tsp
pickling or kosher salt
10 mL
Per serving (⅛ of the recipe):
calories
45
fat
0 g
saturated fat
0 g
carbs
11 g
sugar
9 g
protein
0.4 g
cholestrol
0 mg
fibre
1 g
sodium
290 mg

Directions

  1. Pack cherries, cloves, thyme, coriander seeds, peppercorns and allspice berries in 2-cup (500-mL) canning jar. You may have a few cherries left over.

  2. In small saucepan, combine vinegar, ¼ cup (60 mL) water, sugar and salt; bring to a simmer until salt dissolves. Pour hot brine over cherries filling to about 1/4 in. (5 mm) below the jar rim. Seal with lid. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 1 week.