Pickled fruit is a great way to add a sweet-tangy flare to all kinds of dishes. Serve these pickled cherries on salads, creamy dips, roasted meats, vegetables and more.
- ½ cup apple cider vinegar
- ½ teaspoon Morton kosher salt
- 5 turns of cracked black pepper
- ½ cup sweetened dried cherries
Combine all of the ingredients in a small saucepan over medium heat. Bring to a simmer and cook 1 minute; remove from heat and let steep 15 minutes. Use as desired, or transfer to a glass container and let cool completely before covering tightly with a lid.
Store at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.
Salt: if you’re using Diamond Crystal kosher salt, use 1 teaspoon.
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 194mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled cherries