Tangy, sweet, and perfectly pickled cherries that make a delightful appetizer or topping for charcuterie boards, salads, and more.

– 1 pound fresh cherries, pitted

– 1 cup white vinegar

– 1/2 cup sugar

– 1 teaspoon salt

– 2 sprigs fresh thyme

Cook Mode Prevent your screen from going dark

– In a medium saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.

– Add the pitted cherries and thyme to the hot pickling liquid. Stir to coat the cherries.

– Transfer the pickled cherries and liquid to a clean, heatproof jar or container. Seal and refrigerate for at least 2 hours, or up to 2 weeks.

– Enjoy the pickled cherries as a tasty appetizer, topping for salads, or addition to charcuterie boards.

For a spicier version, add a pinch of red pepper flakes to the pickling liquid. The cherries can be stored in the refrigerator for up to 2 weeks.