Cherry Olives - Pickled

Pickled cherries might sound unusual, but this old-time recipe produces something genuinely addictive.

Fresh cherries get packed into jars and covered with a cold brine of vinegar, water, sugar, and salt. That’s it. No heating, no canning, no fuss.

The result tastes remarkably like briny olives with a fruity twist, which is exactly how they earned the name “cherry olives."

Makes 6 jars, perfect for gifting or keeping on hand as a cocktail garnish, cheese board companion, or straight-from-the-jar snack.

Kitchen Tips

• Use firm, slightly underripe cherries so they hold their shape in the brine
• Leave the stems on for easy snacking and a rustic look in the jar
• Store in a cool, dark place; they’ll be ready to eat in about two weeks