Recipes

Pickled Cherries with Light Grey Celtic® Sea Salt

Sweet cherries are quickly pickled in a tangy apple cider vinegar brine with fresh thyme, black pepper, and Light Grey Celtic® Sea Salt® for a bold, flavorful topping perfect for cheese boards, salads, cocktails, and roasted meats.

Prep Time: 15 Min
Cooking: 5 Min

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Ingredients

Fresh cherries, stemmed and pitted: 1 lb
Apple cider vinegar: 1 1/2 cup
Brown sugar, loosely packed: 3/4 cup
Light Grey Celtic® Sea Salt: 1 tsp
Fresh thyme: 3-4 sprigs
Whole black peppercorns: 2 tsp
Fennel seeds: 1 tsp
Bay leaf: 1
Red pepper flakes: A pinch

Light Grey Celtic®

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Steps

1

Prepare the cherries

Wash, stem, and pit the cherries. Place them in a clean quart-sized mason jar.
2

Make the brine

In a small saucepan, combine the apple cider vinegar, water, sugar, and Light Grey Celtic® Sea Salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3

Infuse the brine

Add the thyme, black peppercorns, fennel seeds (if using), bay leaf, and optional red pepper flakes. Simmer for 1–2 minutes to infuse the brine.
4

Fill the jar

Carefully pour the hot brine and aromatics over the cherries until fully submerged.
5

Cool the cherries

Allow the jar to cool to room temperature before sealing tightly.
6

Chill the cherries

Refrigerate for at least 24 hours before serving. The flavor continues to develop over the next several days.
Serve and enjoy

Serve chilled on charcuterie boards, tossed into salads, spooned over fresh cheeses, stirred into cocktails, or alongside grilled and roasted meats.

Celtic Sea Salt® Tips for Pickled Cherries

Keep refrigerated: These are quick pickles and should always be stored in the refrigerator.
Build more flavor: Leave the herbs and spices in the jar while the cherries pickle.
Adjust the heat: Add a pinch of red pepper flakes for a subtle kick.
Try a holiday twist: Use cinnamon, star anise, cloves, and orange zest for warm seasonal flavor.
Perfect pairing: Serve with cheese boards, salads, roasted meats, or cocktails.

Fresh cherries, stemmed and pitted: 1 lb
Apple cider vinegar: 1 1/2 cup
Brown sugar, loosely packed: 3/4 cup
Light Grey Celtic® Sea Salt: 1 tsp
Fresh thyme: 3-4 sprigs
Whole black peppercorns: 2 tsp
Fennel seeds: 1 tsp
Bay leaf: 1
Red pepper flakes: A pinch