Pickled cherries

all details

Cherries, sweet or sour, are delicious pickled. They keep well - they can become wrinkled but the flavour is still good after a year. I like pickled cherries with pork rillettes, one of the easiest and most satisfying examples of French charcuterie.

Pickled cherries
Photo: Marina Oliphant

Ingredients

  • 700g sugar
  • 850mL white wine vinegar
  • 24 black peppercorns
  • 12 cloves
  • 6 bay leaves
  • 1 clove garlic, unpeeled (optional)
  • 1kg sweet or sour cherries, rinsed

Method

Dissolve sugar in vinegar in a large non-reactive saucepan over a gentle heat. Add all other ingredients except cherries and simmer for 10 minutes. Allow syrup to cool.

Check cherries and discard any that are bruised or split. Trim stalks to 1cm and pack fruit into hot, sterilised preserving jars. Pour cold vinegar syrup over fruit and seal. Leave for a few weeks before eating.

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Cook discussions

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April