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Pickled Sweet Cherries

Servings: 5 Pints


  • 2 cups water
  • 2 1/2 cups white vinegar
  • 2 cups sugar
  • 5 bay leaves
  • 7-8 peppercorns per jar
  • 3 pounds cherries washed and stems trimmed


  • Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.
  • Place bay leaves and peppercorns into your jars. Pack the cherries in jars as tightly as you can manage, but without squashing them.
  • Pour brine over the cherries, leaving 1/2 inch of headspace. Instead of using a chopstick to remove any air bubbles, gently tap the jars on a towel-lined countertop so that the bubbles rise to the surface.
  • Wipe rims, apply lids and process in a boiling water canner for 10 minutes.
  • When jars are cool, check seals. Eat cherries with cheese and feel joyful.