Pickled Cherries in Red Wine Vinegar with Cinnamon

Cooking Light
Juicy red Bing cherries are ideal with duck, ham, or a cheese course. They'll keep for at least a year. After a few months in the refrigerator, the almond flavor of the cherry stones pervades the pickling liquid, which is then good for using in marinades.
20 servings (serving size: about 8 cherries)


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2 1/2 pounds sweet cherries
3 1/2 cups red wine vinegar
1 1/2 cups sugar
1 teaspoon black peppercorns
4 whole cloves
2 (3-inch) cinnamon sticks
2 bay leaves
1 (10 x 1/2-inch) lemon rind strip


Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.

Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil.

Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.

Created date

November 2003

Nutritional Information

Calories 100
Caloriesfromfat 5 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 24.6 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 4 mg
Calcium 11 mg