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Vinegar · From Bladwijzer

Pickled cornelian cherries (‘cornelian olives’)

Name: Pickled cornelian cherries (‘cornelian olives’)
Total time: 14 d 20 min
Yield: ± 1 jar of 500 ml
Ingredients: 300 g firm, just-ripe cornelian cherries; 250 ml cider vinegar or white wine vinegar (5 %); 250 ml water; 80 g sugar; 1 tablespoon coarse salt; 2 bay leaves; 1 teaspoon peppercorns; 1 teaspoon mustard seeds; 2 garlic cloves

Updated on 9 October 2026

Makes: ± 1 jar of 500 ml
Time: 20 min + 2 weeks maturing
From: Cornelian cherry

Ingredients

300 g firm, just-ripe cornelian cherries
250 ml cider vinegar or white wine vinegar (5 %)
250 ml water
80 g sugar
1 tablespoon coarse salt
2 bay leaves
1 teaspoon peppercorns
1 teaspoon mustard seeds
2 garlic cloves

Method

Boil a 500 ml jar and its lid for 10 minutes and leave to drain.
Rinse the cherries, remove the stalks and prick each one once with a cocktail stick so the brine can get in.
Put the cherries in the jar with the bay leaves, peppercorns, mustard seeds and the sliced garlic.
Boil the vinegar, water, sugar and salt for 5 minutes, stirring until everything has dissolved.
Pour the hot brine over the cherries until they are completely covered, leaving 1 cm below the rim. Close the jar and leave to cool.
Leave in the fridge for 2 weeks before eating. The stones stay in the fruit: warn your guests and do not eat the stones.

Storing: In the fridge for 3 months, as long as the fruit stays under the brine. Lovely with cheese, charcuterie or on a nibbles board.