Pickled Cherries
Pickled Cherries are the perfect way to preserve the fruits of summer. Serve them in the cold winter months with charcuterie or a cheeseboard. (They make a great cocktail garnish too!)
Servings: 8 people
Equipment
- 500ml jar
Ingredients
- 200 millilitres red wine vinegar
- 75 grams light brown sugar
- 0.5 tsp salt
- 2 tbsp whole pink peppercorns
- 500 grams fresh cherries pitted or whole
Instructions
- Put the vinegar, sugar, salt, peppercorns and bay leaves, in a heavy bottomed sauce pan and gently place on a low heat.
- Let the vinegar simmer gently until the sugar has dissolved.
- Place the cherries into a sterilised jar and cover with the infused vinegar (whilst it is still hot).
- Seal the jar and allow to cool completely.
- Leave the jar in a cool dark place for at least a week to allow the cherries to soften and the flavours to mellow.
Notes
How to sterilise a jar
There are a couple of different methods you can use to sterilise your jar. If I'm in a rush I will use a food-safe, chemical steriliser but the best method is to simply wash the jar with hot, soapy water and rinse (but don't dry) them. Next, place the jars into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.