Pickled black cherries with cardamom recipe


Don’t be tempted to pack the cherries into a pint-size (475 ml) jar. You’ll need a quart-size (950 ml) jar to «t all the liquid which is an amazing by-product of these fruity, luscious, pickled cherries. Use it in vinaigrettes, cocktails, or granitas. Boil it down slightly and pour over ice cream, or use as a BBQ glaze for ribs.

  • Yield: 1 quart (950 ml)
  • Total Time: 45 Minutes


  • ½ cup (120 ml) balsamic vinegar
  • ¼ cup (60 ml) distilled white vinegar
  • ¾ cup (175 ml) water
  • ¾ cup (150 g) sugar
  • 2 slices (quarter-size, or 25 mm diameter by 2 mm thick) peeled ginger
  • 2 strips (2 inches, or 10 cm, each) orange zest removed with vegetable peeler
  • 1 tablespoon (4 g) cardamom pods, lightly bruised
  • 1 pound (455 g) black cherries, stemmed and pitted
How to Make It
  1. In a small, nonreactive saucepan, combine the balsamic vinegar, distilled white vinegar, water, sugar, ginger, orange zest, and cardamom. Bring to a boil.
  2. Pack the cherries into a clean, quart-size (950 ml) jar. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.

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