Ingredients
- 4 cups pitted sour cherries
- ¾ cup white vinegar
- ½ cup sugar
- ¼ cup water
- 1 Tbsp kosher salt
- 6-7 cardamom pods, lightly crushed
Instructions
- Place pitted cherries in clean jars.
- Combine the vinegar, sugar, water, salt and cardamom in a small pot. Bring to a simmer and heat until the sugar is just fully dissolved. Pour the brine over the cherries. Allow the mixture to fully cool, then securely cover the jars and refrigerate.
- They are ready to serve after 24 hours in the fridge, but they will develop deeper flavor the longer they sit.
Notes
- The pickled cherries are ready to serve after 24 hours in the fridge, but they will develop deeper flavor the longer they sit.
- These pickles last for months stored in the fridge — though they rarely last that long at my house.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: One-Pot
- Cuisine: Ashkenazi