Leena's Pickled Cherries

June 13, 2019

Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

This recipe is based on the proportions and directions of my dear friend Leena Trivedi-Grenier. She opened my eyes to the concept of pickled cherries. This recipe makes one small jar - you can easily double, triple or quadruple the recipe for a bigger batch.

1/2 cup (4 ounces) apple cider vinegar
1/3 cup (2.33 ounces) granulated sugar
3 tablespoons + 1 teaspoon (1.7 ounces) water
5 whole black peppercorns
1-2 sprigs of thyme
1/2 pound sweet cherries, pitted


  1. In a small pot, combine the vinegar, sugar, water, peppercorns and thyme. Bring the mixture to a boil, reduce to low and let simmer for 20 minutes. 
  2. Put the cherries in a clean glass jar (or heat-safe container). Top with the brine and stir or jostle a bit to make sure all cherries are covered and air bubbles are out.
  3. Cover the jar and refrigerate. The cherries are pretty much ready to eat an hour or so later, and can be kept in the refrigerator for months.

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