Ingredients
Scale
- 1 cup fresh cranberries, rinsed
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon salt
- 1 cinnamon stick
- 1/2 teaspoon whole peppercorns
- Optional: 3-4 whole cloves, 1 strip of orange zest
Instructions
- Prepare the brine: In a small saucepan, combine apple cider vinegar, water, sugar, salt, cinnamon stick, peppercorns, and cloves. Heat over medium heat, stirring until sugar and salt are fully dissolved. Bring the mixture to a simmer, then remove from heat.
- Prepare cranberries: Place the fresh cranberries in a clean jar. For softer cranberries that absorb more brine, prick each cranberry with a toothpick.
- Combine: Pour the warm brine over the cranberries in the jar, ensuring they’re fully submerged. Add the orange zest if desired.
- Cool and store: Let the jar cool to room temperature, then seal with a lid. Store in the fridge for at least 24 hours before serving. For best flavor, allow the cranberries to pickle for 2-3 days.