Let me introduce you to the ultimate treat that turns cherry season into something truly magical: Vanilla Bean Pickled Cherries. Imagine plump, juicy cherries soaking up a fragrant bath of tangy apple cider vinegar, warm cinnamon, whole spices, and true vanilla bean. This sweet, tart, and herbaceous delight will transport your taste buds straight to summer, no matter the season. Whether you spoon them over ice cream, spoon them into cocktails, or enjoy them straight from the jar, you’ll find yourself returning to this recipe all year long.
Ingredients You’ll Need
The ingredient list for these Vanilla Bean Pickled Cherries is refreshingly short, yet every component is essential to developing complex flavor, keeping things vibrant and delicious. Each ingredient brings something important to the jar, so don’t skip or swap unless you’re ready for a fun experiment!
- Fresh cherries, pitted: Ripe, juicy cherries are the star here, and pitting them ensures the brine gets right into the fruit for maximum flavor.
- Apple cider vinegar: Adds a gorgeous tang and fruity complexity, balancing the natural cherry sweetness.
- Water: Dilutes the vinegar just enough to let the cherry and spice notes shine without overwhelming tartness.
- Sugar: Sweetens the brine and marries beautifully with the fruit, creating a luscious syrupy vibe as the cherries soak.
- Vanilla bean, split and scraped: Whole vanilla bean infuses the pickling liquid with deeply aromatic warmth; don’t settle for extract here!
- Cinnamon stick: Brings subtle spice and cozy comfort to complement the fruit and vanilla.
- Whole cloves: Add just a hint of woodsy, almost floral sharpness that rounds out the brine perfectly.
- Black peppercorns: Provide a one-two punch of heat and earthiness that lifts all the other flavors.
How to Make Vanilla Bean Pickled Cherries
Step 1: Prepare the Spiced Pickling Liquid
Grab a medium saucepan and combine your apple cider vinegar, water, and sugar with the split vanilla bean (scrape in those precious seeds and toss in the pod for good measure), cinnamon stick, whole cloves, and peppercorns. Place the pan over medium heat and bring it to a gentle simmer, stirring occasionally until the sugar dissolves completely. This is when your kitchen starts to smell like a magical, spicy-sweet wonderland!
Step 2: Fill the Jar with Cherries
Take your pitted, juicy cherries and pack them firmly—yet gently—into a clean glass jar, making sure to leave a little headspace at the top. The tighter the cherries are nestled in, the better they’ll absorb all the lovely pickling flavors. You want every single cherry to get its share of that vanilla-speckled brine!
Step 3: Pour the Hot Brine Over
Carefully (a measuring cup or small ladle works wonders here), pour the steaming hot spiced liquid over the cherries. Make sure the fruit is completely submerged, and don’t forget to tuck the cinnamon stick, vanilla pod, and spices into the jar too—they’ll keep infusing their magic as the cherries cool.
Step 4: Seal and Cool
Wipe the jar rim if needed, pop on a tight-fitting lid, and let it cool to room temperature. This resting period is key because it helps lock in all those delicate aromas and flavors before the real transformation happens in the fridge.
Step 5: Refrigerate and Wait
Patience is a virtue here! Stash your jar of Vanilla Bean Pickled Cherries in the refrigerator and let them chill for at least 24 hours (a bit longer if you can stand the suspense). With each passing hour, the fruit drinks in that gorgeous brine, growing more complex, tangy, and perfumed. When ready, simply serve and savor!
How to Serve Vanilla Bean Pickled Cherries
Garnishes
A simple garnish instantly elevates the irresistible look of Vanilla Bean Pickled Cherries. Try a twist of lemon zest, a sprig of fresh mint, or, for extra drama, a split vanilla bean tucked next to your serving bowl. These little touches add color and hint at the flavors inside.
Side Dishes
Pair these cherries with creamy cheeses like burrata, goat cheese, or triple cream brie for the ultimate appetizer platter. Their sweet-spiced tang is also brilliant alongside roasted meats—especially pork or duck—or even tossed into a bright arugula salad.
Creative Ways to Present
Surprise guests by serving Vanilla Bean Pickled Cherries as a dessert topping! Spoon them over vanilla bean ice cream, swirl them into Greek yogurt, or layer them on buttery shortcakes. For the adventurous, muddle a few cherries into your favorite cocktails or mocktails for an unforgettable burst of flavor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vanilla Bean Pickled Cherries right in their jar, tightly sealed, in the fridge. They’ll easily last a couple of weeks—if you don’t eat them all first! The flavor just keeps deepening, making every spoonful better than the last.
Freezing
While not traditional, you can freeze the cherries (without the brine) if you want to enjoy them much later. Drain cherries from the liquid, spread in a single layer to freeze, then transfer to an airtight bag for up to three months. Thaw in the fridge and refresh with a touch of fresh brine.
Reheating
No reheating is needed here—these Vanilla Bean Pickled Cherries are best enjoyed cold or at room temperature. If you’d like to serve them slightly warm over desserts, gently heat them (not boil!) in a small saucepan with a splash of their brine to keep their texture intact.
FAQs
Can I use frozen cherries for this recipe?
You can! Just thaw and drain frozen cherries before pickling. They may be a bit softer than fresh, but still delicious and vibrant in flavor.
How long do Vanilla Bean Pickled Cherries need to sit before eating?
For the best flavor and texture, wait at least 24 hours, but they get even more irresistible after 2-3 days in the fridge. The longer they soak, the more complex they become.
Can I reuse the vanilla bean pod after pickling?
Absolutely! Rinse and dry the vanilla bean pod, then pop it into a jar of sugar for homemade vanilla sugar or add it to your next batch of pickles for an extra boost of vanilla scent.
What can I do with the leftover pickling syrup?
Don’t toss that gorgeous syrup! Drizzle over pancakes, swirl into cocktails, or use as a secret ingredient in salad dressings for a sweet, tangy twist.
Is it safe to can these Vanilla Bean Pickled Cherries for pantry storage?
This recipe is designed for refrigerator pickling. For shelf-stable canning, you’d need to follow proper canning procedures and check with food safety guidelines to ensure acidity is right. Always err on the side of caution!
Final Thoughts
There’s just something incredibly special about making your own batch of Vanilla Bean Pickled Cherries—watching those bright cherries take on new life and flavor never gets old. I hope you fall in love with these as much as I have. Give them a try, and I promise you’ll find a hundred reasons to reach for that jar!
Print
Vanilla Bean Pickled Cherries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours
- Yield: 2 cups
- Category: Appetizer/Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Bean Pickled Cherries are a delightful mix of sweet and tangy flavors with a hint of warm vanilla. Perfect for adding a gourmet touch to salads, cheese boards, or enjoying straight from the jar.
Ingredients
Instructions
- Prepare Pickling Liquid: In a saucepan, combine vinegar, water, sugar, vanilla bean (with seeds), cinnamon, cloves, and peppercorns. Bring to a simmer, stirring until sugar dissolves.
- Pack Cherries: Pack pitted cherries into a clean glass jar.
- Add Liquid: Pour the hot pickling liquid over cherries, ensuring they are fully submerged.
- Seal and Cool: Seal the jar and let it cool to room temperature.
- Chill: Refrigerate for at least 24 hours before serving for the best flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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