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Balsamic Pickled Fruit -

Balsamic Pickled Fruit

  • Author:
  • Total Time: 20 minute
  • Yield: 2 cups 1x


Balsamic pickled fruit great as a desert, a sauce or salad topping


  • 2 cups ripe berries or cherries
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 1 cinnamon stick
  • 4 allspice berries
  • 6 pink peppercorns
  • 2 cloves


  1. Wash and sterilize jars and lids.
  2. Wash fruit, you can remove stems and pits, but you don’t have to – personal preference.
  3. Put fruit into jars leaving 1/4 inch space at the top.
  4. Over medium heat combine water, balsamic vinegar, cinnamon, allspice, peppercorns and cloves.
  5. Let simmer 8-10 min then remove cinnamon stick, (I left the rest of the spices in).
  6. Pour into jars over the packed fruit, again leaving 1/4 inch at the top.
  7. I immersed the jars in a boiling water bath for 15 min, removed and let cool.
  8. Allow to sit 24-48 hours before serving.


You do not have to can this, it could last up to 12 weeks in a cool (refrigerated) dark spot. I wanted mine for longer so I sealed them.

  • Prep Time: 24-48 hours (marinating)
  • Category: Dessert
The Primal Desire