Pickled Cherries

These tangy pickled cherries from star chef Tom Colicchio are also great served alongside pate, tossed in a salad or pitted and sprinkled over crostini smeared with fresh ricotta.

  • Total Time:
  • Servings: Makes about 2 cups
  • Time(Other): plus overnight pickling

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  • 2 cups sherry vinegar
  • 1 cup sugar
  • 1 pound sweet cherries

How to make this recipe

  1. In a medium saucepan, combine the vinegar, sugar and 1/2 cup of water and bring to a boil over high heat. Add the cherries and return to a boil, then simmer over moderately high heat for 2 minutes. Remove from the heat and let cool completely. Transfer the cherries and brine to a 1-quart container and refrigerate overnight. Drain and pit before serving.

Make Ahead

The pickled cherries can be refrigerated for up to 2 weeks.

Contributed By Published September 2015

1041640 recipes/pickled-cherries 2015-08-13 Tom Colicchio make-ahead|staff-favorite|desserts|summer|basic-easy|sauces-and-condiments september-2015 recipes,pickled-cherries 1041640