24 hrs 15 mins
Excellent accompaiment to any cold roast meats, pates, etc, and an excellent nibbler.
My Private Note
Units: US | Metric
- 1Trim the stalks of the cherries so that there is only 6mm protruding from the fruit.
- 2Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.
- 3Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so.
- 4Allow to cool.
- 5Pour the liquid over the cherries and leave to marinate for 24 hours.
- 6The next day, strain the marinade from the cherries, reheat it and the remaining unused vinegar and boil for 5 minutes.
- 7Allow to cool, cover the cherries and seal the jars.
- 8Leave for at least one month before eating.
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Nutritional Facts for Pickled Cherries
Serving Size: 1 (2655 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 418.6
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 106.3 g
- Dietary Fiber 14.0 g
- Sugars 85.0 g
- Protein 7.0 g
The following items or measurements are not included:
white wine vinegar