Name: Pickled cherries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 1 litre
Cuisine: French
Ingredients: 175ml cider vinegar; 175ml water; 100g caster sugar; 2 tsp coriander seed; 1 tsp chilli flakes; 2 bay leaves; 500g cherry see tip, below

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Pickled cherries

Pickled cherries

Mary Cadogan

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Makes 1 litre

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.2 ratingsRate

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Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork

Easily doubled

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175ml cider vinegar
175ml water
100g caster sugar
2 tsp coriander seed
1 tsp chilli flakes
2 bay leaves
500g cherry

see tip, below

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Nutrition: per 2 tbsp

kcal21
fat0g

low
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0g

Method

step 1

You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
step 2

Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
step 3

Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

RECIPE TIPS

STONING THE CHERRIES

We didn't stone the cherries for this recipe as they keep their shape better left whole - but you need to warn diners about the stones to avoid the threat of broken fillings! You can stone them if you prefer.

Recipe from Good Food magazine, June 2014

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A star rating of 5 out of 5.2 ratings

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