Sweet and tangy pickled cherries made with apple cider vinegar, thyme, and warm spices. Perfect for cheese pairing and salads.

Scale

1 pound fresh cherries, stemmed and pitted

3–4 sprigs fresh thyme

1 ½ cup apple cider vinegar

¾ cup brown sugar, loosely packed

1 tsp kosher salt

2 tsp whole black peppercorns

1 tsp fennel seeds

Pinch red pepper flakes

1 bay leaf

1. Fill two glass pint jars with cherries and tuck in thyme sprigs.

2. In a saucepan combine water, vinegar, sugar, salt, peppercorns, fennel seeds, red pepper flakes and bay leaf.

3. Bring to a boil, stir to dissolve sugar, reduce to simmer and cook 5 minutes.

4. Pour hot brine over cherries leaving 1 inch headspace.

5. Cool to room temperature, cover and refrigerate.

Store in refrigerator.

Flavor improves after 24-48 hours.

Strain spices for milder flavor if desired.