Pickled cherries
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Makes 1 litre jar
Ingredients
- 150ml moscatel vinegar
- 50ml white wine vinegar
- 75g caster sugar
- 1 bay leaf
- a few sprigs thyme
- 1 tsp sea salt
- ½ tsp black peppercorns
- 500ml cherries, pitted
Method
- STEP 1
Put all of the ingredients, except the cherries, into a small pan with 200ml water and bring to the boil, stirring to dissolve the sugar and salt. Pack the cherries into a sterilised 1-litre jar and pour over the pickling liquid. Seal the jar, allow to cool, then chill. Good after a few days, best after a week when the vinegar has mellowed a little.
Eat with charcuterie, meat or in salads.
