Sweet Pickled Cherries

2.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 15-20 mins
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Sweet Pickled Cherries


  • 600g cherries, stoned
  • 275mls cider vinegar
  • 115g dark brown Muscovado sugar
  • 115g light brown Muscavado sugar
  • 1½ tbsp salt
  • 10 cloves
  • ½ cinnamon stick
  • juice of 2 large lemons

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  • Sterilize a 750ml preserving jar. Wash the fruit well in plenty of cold water and dry well.
  • Place the vinegar, sugars, salt, cloves, cinnamon stick and lemon juice into a pan and heat gently until the sugar dissolves.
  • Add the cherries, turn up the heat and cook until the fruit softens slightly, but make sure the fruit stays whole.
  • Remove from the heat and use a slotted spoon to carefully pack the fruit into the warm preserving jar.
  • Place the pan back on the stove and rapidly boil for 2 minutes until slightly syrupy and thickened.  You should end up with enough syrup to fill the jar perfectly, if not the syrup needs to be cooked for a little longer.
  • Pour over the warm cherries and seal the jar.
  • Cool and leave for a minimum of one week in a cool dark place, before eating, The cherries will keep for up to one year if kept in a fridge.