Sweet-Tart Pickled Cherries With Black Pepper

Why You’ll Love This Recipe

• Perfect sweet-tart balance with a gentle vinegar bite that flatters rich pork and creamy cheeses.
• Black pepper adds a warm, aromatic kick that keeps the cherries from tasting like dessert.
• Simple, flexible recipe: no special canning skills needed, just a quick stovetop brine.
• Looks stunning on cheese boards, charcuterie platters, and holiday tables.

Grocery List

• Produce: 2 lb sweet cherries, 1 orange (for zest)
• Dairy: Optional for serving: aged cheddar, Manchego, blue cheese, or soft goat cheese
• Pantry: Red wine vinegar (or apple cider vinegar), granulated sugar, kosher salt, whole black peppercorns, mustard seeds (optional), small cinnamon stick (optional)

Full Ingredients

Pickled Cherries with Black Pepper

• 2 lb fresh sweet cherries, stemmed and pitted
• 1 cup red wine vinegar or apple cider vinegar
• 1 1/4 cups water
• 3/4 cup granulated sugar
• 1 1/2 tsp kosher salt
• 1 1/2 tsp whole black peppercorns, lightly cracked
• 2 wide strips orange zest (about 1 inch x 4 inches each, white pith trimmed as much as possible)
• 1 small cinnamon stick, broken in half (optional, for subtle warmth)
• 1/2 tsp mustard seeds (optional, for a gentle savory note)

Equipment

• 2 clean pint jars (or 1 quart jar), with tight-fitting lids
• Medium saucepan
• Cherry pitter (or small knife and patience)
• Cutting board and chef’s knife
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Ladle or heatproof measuring cup for pouring brine

Step-by-Step Instructions

Step 1: Prep the jars and cherries

Wash your jars, lids, and any utensils in hot, soapy water, then rinse well. Since this is a refrigerator pickle, they do not need to be fully sterilized, but they should be very clean. Set them upside down on a clean towel to drain.

Rinse the cherries under cool running water. Remove the stems, then pit the cherries using a cherry pitter or by cutting around the pit with a small knife. Try to keep the cherries as intact as possible so they hold their shape and look beautiful in the jar. Set the pitted cherries aside in a bowl.

Step 2: Crack the pepper and prep aromatics

Place the whole black peppercorns on a cutting board and gently press them with the side of a chef’s knife or the bottom of a measuring cup to lightly crack them. You are looking for coarse pieces, not a fine grind. This releases their aroma without making the brine muddy.

Using a vegetable peeler, remove two wide strips of zest from the orange, avoiding as much of the white pith as possible (the pith can add bitterness). If using, break the cinnamon stick in half and measure out the mustard seeds. Keep everything close at hand; you will add it to the brine in the next step.

Step 3: Make the sweet-tart vinegar brine

In a medium saucepan, combine the red wine vinegar, water, sugar, and kosher salt. Add the cracked peppercorns, orange zest strips, cinnamon stick (if using), and mustard seeds (if using). Stir gently to mix.

Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar and salt are fully dissolved, 3–5 minutes. Once it reaches a simmer and everything has dissolved, turn off the heat. Let the brine sit for about 5 minutes to allow the flavors of the pepper and aromatics to bloom slightly without boiling off too much vinegar aroma.

Step 4: Pack the cherries into jars

While the brine rests, pack the pitted cherries into your clean jars. Aim to fill the jars snugly but without crushing the fruit; gently tap the jars on the counter to help the cherries settle and create fewer air pockets. Leave about 1/2 inch of space at the top of each jar to allow room for the brine.

If you prefer, you can divide a few of the peppercorns, bits of orange zest, or half of the cinnamon stick among the bottom and middle layers of cherries in each jar so that the aromatics are visible throughout, giving the jars a decorative look.

Step 5: Add the hot brine

Using a ladle or heatproof measuring cup, carefully pour the hot brine over the cherries in each jar, dividing the liquid and aromatics evenly. Make sure each jar receives some of the peppercorns and at least one strip of orange zest. Leave about 1/4 inch of headspace at the top of the jars.

Use a clean butter knife or chopstick to gently slide down the sides of the jar and release any trapped air bubbles. Top up with more brine if needed to keep the cherries fully submerged. Wipe any drips from the rims of the jars with a clean damp cloth, then loosely screw on the lids (do not over-tighten while still hot).

Step 6: Cool, chill, and cure

Let the jars cool at room temperature until no longer warm, about 1–2 hours. Once cooled, tighten the lids and transfer the jars to the refrigerator.

Allow the cherries to cure for at least 24 hours before eating so the flavors can penetrate the fruit. For the best flavor and color, wait 2–3 days. As they sit, the cherries will deepen in color, and the brine will take on a beautiful ruby hue with a fragrant peppery, citrusy aroma.

Step 7: Serve with pork and cheese boards

To serve, lift the cherries from the brine with a fork or small spoon, letting excess liquid drip back into the jar. Spoon them into a small bowl or ramekin. They are excellent alongside roasted pork loin, grilled pork chops, or rich sausages; the acidity cuts through the fat beautifully.

For cheese boards, pair the pickled cherries with aged cheddar, blue cheese, Manchego, or creamy goat cheese. Add a few spoonfuls of the brine to a small dish on the side—people can drizzle it over meat, cheese, or even crusty bread for extra flavor. Return any unused cherries and brine to the jar, cover, and refrigerate.

Pro Tips

• Choose firm, sweet cherries: Varieties like Bing or Lapins work well. Very soft or overripe cherries will break down more quickly in the brine.
• Adjust sweetness and tang: For a tangier pickle, reduce the sugar to 1/2 cup. For a sweeter, more chutney-like result, increase sugar to 1 cup.
• Control the pepper kick: For a milder heat, reduce peppercorns to 1 teaspoon; for a bolder pepper flavor, increase to 2 teaspoons and crack them a bit more.
• Keep cherries submerged: If a few float, gently press them down with a clean spoon when you first chill the jars. You can also tuck a small piece of orange zest over the top to help hold them under the brine.
• Use the leftover brine: The flavorful cherry-pepper brine is delicious whisked into vinaigrettes or drizzled over grilled pork, roasted vegetables, or grain salads.

Variations

• Spicy pickled cherries: Add 1 small dried chili (such as arbol) or 1/4 teaspoon red pepper flakes to the brine for a gentle warmth that pairs especially well with rich sausages and sharp cheeses.
• Balsamic-herb cherries: Replace 1/4 cup of the red wine vinegar with good-quality balsamic vinegar and add 1–2 sprigs of fresh thyme or rosemary to the jars for an Italian-style twist.
• Vanilla-brandy cherries: For a more luxurious, dessert-friendly version, add 1 teaspoon vanilla extract to the cooled brine and stir in 2 tablespoons brandy before pouring over the cherries. This variation is lovely with soft cheeses and charcuterie.

Storage & Make-Ahead

Store the pickled cherries tightly covered in the refrigerator for up to 4 weeks. Always use a clean utensil when removing cherries from the jar to help them keep longer. The flavor will continue to develop over the first week, becoming a bit more mellow and integrated.

This recipe is ideal for making ahead: prepare the cherries 2–3 days before a dinner party or holiday gathering so they have time to cure fully. For long-term shelf-stable storage, follow a tested water-bath canning recipe from a reliable source; this version is designed specifically as a refrigerator pickle and is not intended for room-temperature storage.

Nutrition (per serving)

Approximate values per serving (about 2 tablespoons cherries plus a little brine): 35 calories; 0 g fat; 0 g saturated fat; 9 g carbohydrates; 7 g sugars; 0 g fiber; 0 g protein; about 70 mg sodium. Actual values will vary based on the size of the cherries and exact amount of brine consumed.