Ingredients Fruits Cherry Pickled Cherries Be the first to rate & review! These tangy pickled cherries from star chef Tom Colicchio are also great served alongside pâté, tossed in a salad or pitted and sprinkled over crostini smeared with fresh ricotta. Slideshow: More Cherry Recipes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 2 cups Ingredients 2 cups sherry vinegar 1 cup sugar 1 pound sweet cherries Directions 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. Rate it Print