Pickled Cherries
Slightly spiced, these little gems are a welcome addition to cocktails, salads, roasts or served with cheese and charcuterie.
How long will it take?
30 minutes plus cooling time
What’s the serving size?
Makes about 1 litre
What do I need?
- 1 kg cherries, pitted*
- 175 mL apple cider vinegar
- 175 mL water
- 100 g caster sugar
- 2 bay leaves
- 4 whole cloves
How do I make it?
- Put vinegar, water, sugar, bay leaves and cloves into a saucepan over low heat. Cook, stirring until the sugar dissolves. Add cherries and bring to the boil. Reduce heat to a simmer and cook for 5 minutes or until the cherries have just softened.
- Spoon cherries into sterilised jars and seal. Leave for 2 weeks before eating.
- These will keep at room temperature for up to 12 months. Once opened, keep refrigerated.
* You can leave the stones in the cherries if you prefer as they do hold their shape better with the stone inside. If you are giving hem as a gift be sure to warn the recipient if they have stones.
