Cherry picking is a simple preserving technique that transforms fresh cherries into glossy, sweet-tart maraschino-style cherries. Unlike the neon-red store-bought versions, homemade cherry picking uses real fruit, a spiced vanilla syrup, and no artificial colors. This recipe delivers firm, flavorful cherries that elevate cocktails, desserts, and breakfasts, and it takes just 20 minutes of active time.
Ingredients
- 2 lb (900 g) fresh sweet cherries (Bing, Rainier, or Lapins), pitted
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) fresh lemon juice (about 2 lemons)
- 1 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
- 1 cinnamon stick (optional)
- 1/4 tsp almond extract (optional, but classic)
- Pinch of salt
Instructions
- Pit the cherries using a cherry pitter or a sturdy straw. Keep them whole; do not halve, as they will soften faster. Place the pitted cherries in a large heatproof bowl.
- In a medium saucepan, combine water, sugar, lemon juice, vanilla bean (if using), cinnamon stick (if using), and salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
- Once boiling, reduce heat to low and simmer the syrup for 5 minutes to infuse the flavors. If using vanilla extract and/or almond extract, stir them in now.
- Pour the hot syrup over the cherries in the bowl. Stir gently to coat all cherries. Let the mixture cool to room temperature, about 20 minutes. The cherries will soften slightly but should remain intact.
- Transfer the cherries and syrup to clean glass jars with tight-fitting lids. Use a spoon to push cherries down so they are fully submerged in the syrup.
- Seal the jars and refrigerate. The cherries are ready to eat after 24 hours, but they develop deeper flavor after 3–5 days.
Tips
- Pitting without a pitter: Use a paperclip or a chopstick to push the pit out from the stem end. Work over a bowl to catch juices.
- Adjust sweetness: If your cherries are very sweet, reduce sugar to 3/4 cup (150 g). For tart cherries (like Montmorency), increase sugar to 1 1/4 cups (250 g).
- Don’t overcook the cherries: The syrup should be simmered before adding cherries; never boil the cherries themselves, or they will turn mushy.
- Use a clean spoon: Always use a clean, dry spoon to remove cherries from the jar to prevent spoilage.
Serving Suggestions
Use these cherries to garnish Manhattans, old fashioneds, or sparkling water. They also shine on top of vanilla ice cream, cheesecake, or yogurt parfaits. For breakfast, spoon them over pancakes or oatmeal.
Variations
- Spiced: Add 2 whole cloves or a star anise to the syrup along with the cinnamon.
- Citrus: Replace lemon juice with orange juice and add a strip of orange zest.
- Boozy: After cooling, stir in 2–3 tablespoons of bourbon, rum, or kirsch. This adds depth and extends shelf life slightly.
- Vanilla-free: Omit vanilla and use 1/2 teaspoon of rose water for a floral twist.
Storage and Reheating
Store the cherries in an airtight jar in the refrigerator for up to 2 weeks. The cherries will continue to soften over time; they are best within the first week. Do not freeze, as thawing will turn them mushy. To reheat (if desired for warm desserts), gently warm the cherries and syrup in a saucepan over low heat until just heated through, about 2–3 minutes. Do not boil.
Frequently Asked Questions
Can I use frozen cherries? Yes, but thaw them completely and drain excess liquid before using. The syrup may be slightly thinner, so simmer it for an extra 2–3 minutes to reduce.
Why are my cherries floating? That’s normal. As they sit, they will absorb syrup and sink. To keep them submerged, place a small piece of parchment paper directly on the surface before sealing.
Can I reduce the sugar? Sugar acts as a preservative and helps maintain texture. Reducing it too much may lead to softer cherries and shorter shelf life. You can safely reduce to 3/4 cup (150 g) for sweet cherries.
How long do they actually last? In the fridge, they keep for 2 weeks. If you add alcohol (like bourbon), they can last up to 1 month. Always check for off smells or mold before using.
Can I use sour cherries? Yes, but you’ll need to increase sugar to 1 1/4 cups (250 g) and expect a tarter flavor. They are excellent in desserts.
Do I need to sterilize jars? Since this is a refrigerator pickle, not a canning recipe, you don’t need full sterilization. Just wash jars and lids in hot, soapy water and rinse well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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