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+ servings

Pickled Mirabelles

A deliciously sweet sour accompaniment to any cheese or charcuterie platter
Prep Time10 mins
Cook Time14 mins
Resting time1 hr
Course: Condiment
Cuisine: British
Servings: 1 kg


  • 1 kg mirabelles
  • 600 ml cider vinegar
  • ½ cinnamon stick
  • 900 g granulated sugar
  • 4 cloves
  • ¼ teaspoon ground nutmeg


  • Prick each Mirabelle with a cocktail stick so the fruit doesn’t split in the pan, the place in a large saucepan with the rest of the ingredients.
  • Bring to a boil, then simmer for 4 minutes.
  • Take off the heat and remove the mirabelles with a slotted spoon, decanting into sterilised jars.
  • Place the syrupy vinegar back onto the heat then bring back to a boil and keep at a rolling boil for about 10 minutes until the syrup reduces slightly. Remove from the heat and leave to cool.
  • Once cooled, spoon the syrup into the jars with the mirabelles until filled and seal.
  • If there is any vinegar syrup left over then decant into a separate bottle and use for salad dressings.


Adapted from Diana Henry’s 'Cerises au Vinegar' in Salt Sugar Smoke