Pickled cherries

These dark mysterious pots are pickled cherries. I’ve never done them before so we’ll see how they taste - in a few weeks. Very simple. 

Ingredients 

200 ml cider vinegar

150 ml water

100g caster sugar

2 tsp coriander seeds, bruised

Pinch of chilli flakes 

1 bay leaf

500g cherries 

Method

Wash and sterilise jars. I use either the dishwasher or microwave to sterilise. 

Put all ingredients, except the cherries, in a saucepan. Bring slowly to the boil and simmer for 5 mins. 

Pack cherries into jars and pour in the spices liquid while it’s still hot. 

Seal jars straight away and leave for 2 weeks before opening. 

These will keep in a cool dry place for up to 1 year - and longer. 

I’m yet to try mine but they are supposed to go very well with smoked chicken or duck or other antipasto items as well as a cheese board. Enjoy! 

Chook’s note: try adding a slightly bruised allspice and/or juniper berry.