Photo: Sten Porse, CC BY-SA 3.0 · source
Vinegar · From Bladwijzer
Sweet-and-sour pickled cherries
- Makes: ± 3 jars of 250 ml
- Time: 30 min + 2 weeks maturing
- From: Wild cherry
Ingredients
- 500 g firm sweet cherries
- 250 ml red wine vinegar (6%)
- 100 ml water
- 120 g sugar
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- ½ teaspoon peppercorns
Method
- Wash the cherries, remove the stalks and stone them. Check that no stones are left behind.
- Boil 3 jars of 250 ml and their lids for 10 min in a pan of water and leave them to drain.
- Bring the vinegar, water, sugar and spices to the boil and simmer for 5 min, until the sugar has dissolved.
- Add the cherries, bring back just to the boil and take the pan off the heat straight away.
- Spoon the cherries and spices into the hot jars and pour the hot vinegar over until the cherries are covered. Leave 1 cm of headspace.
- Close the jars and stand them in a pan of boiling water for 10 min. Leave to cool.
- Leave the cherries to mature for 2 weeks before eating.
Storing: Unopened, 6 months in a cool, dark place; once opened, in the fridge and eat within 1 month. Good with pâté, cheese and roast meat.