Pickled cherries

Pickled cherries

By
From
My Favourite Ingredients
Makes
2-3 x 500ml jars
Photographer
Jason Lowe

We tend to make these with sour morello cherries, which we grow against the south-facing wall of our vegetable garden. Inedible raw, they are perfect for preserving. Over time, they become quite wrinkly in the pickling liquor, which I rather like. If you cannot get hold of these little sour cherries, pickle one of the sweet varieties instead.

Ingredients

Quantity Ingredient
1kg ripe cherries, preferably the sour morello variety
700g caster sugar
800ml red wine vinegar
6 bay leaves
12 cloves
15 black peppercorns

Method

  1. Discard any blemished or bruised fruit, but leave the stems on as they look really pretty. Rinse the cherries and pat dry.
  2. Dissolve the sugar in the wine vinegar in a large saucepan over a low heat, then add the bay leaves, cloves and peppercorns. Bring to the boil, lower the heat and simmer for 10 minutes. Remove from the heat and allow the syrup to cool completely.
  3. Pack the cherries loosely into warm sterilised jars and pour over the cooled syrup. Leave in a cool, dark cupboard for a couple of weeks before eating to allow the flavours to mellow, then refrigerate. They will keep in the fridge for up to a year.
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