Indy Style

Pickled cherries, watermelon juice and more for your 4th of July celebrations

Did you hear about the “trend” right now in pickled cherries? Apparently, they’re a THING! Today on Indy Style, Lori Taylor, The Produce Mom, shows us how easy they are to make, along with making Watermelon Juice and Overnight Oats, a perfect breakfast for both you and your kiddos!Pickled Cherries Recipe

2-2.25lbs Dark Sweet Cherries

2C Apple Cider Vinegar

2C Water

2Tbsp Pickling Salt

1C Light Brown Sugar

2tsp Black Peppercorns

2 Strips of Orange Zest

2 Cinnamon Sticks

1 Bay Leaf

6 Cloves Garlic

1.5Tbsp Mustard Seeds

Makes about 6, 1/2 pint jars.


Stem & pit cherries, then fill your 1/2 pint jars with them. Combine the rest of the ingredients in a sauce pan and bring to a boil. Reduce heat and let simmer for 10 minutes. Pour the hot liquid over the cherries. (I added 1 clove of the garlic to each jar.) Let cool. Refrigerate. They should last for about a month – if you want to do a bigger batch, or store longer, you’ll likely want to seal the jars using a hot canning method.

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