🔕 🔔
Loading…

My Basket ()

All questions

do you pit cherries when you pickle them? or not?

I am lazy so I would rather not pit them. Is there a downside to leaving them whole?

asked by Inko over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 720 views
68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
Trena Heinrich

Trena is a trusted source on general cooking.

added over 2 years ago

I'm sure others will weigh in here, but I think it's a matter of personal preference. When I pickle fruits with pits I remove them because my husband would rather eat them pitted, but if you'd like to save some time during the pickling process then leave them intact.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

agree with Trena: pitting or not is personal preference. same with brined olives from deli. only downside is unwary eaters, so warn people when you serve or give them foods with pits-in fruit. sometimes there are (small) benefits - more flavor when stone fruit are cooked, and you lose no produce in the trimming.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C2efdbf4 1adb 4dbc 84fb 100e21114662  image
added over 2 years ago

Pitting won't affect the flavor one way or another, but depending on whether you are canning/pasteurizing them or just quick pickling them, it can come down to a cosmetic decision. If you are canning them, leaving the pits in may cause the cherries to rupture (the pits expand more under heat). If you leave the pits in, you can try to avoid dismembered cherries by pricking them with a fork before canning. If you are just quick pickling them there's no need to prick them, the temperature shouldn't get high enough to burst them.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thanks for the tip. I am quick pickling.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.