Cappelle’s Pickled Cherries
If you are going to miss your cherry season fix, why not pickle some?
(They will keep at least two months in glass storage jars. Best refrigerated.)
Wash the cherries and pack into scrupulously clean preserving jars with the bay leaves and thyme. Combine all the remaining ingredients in a large saucepan. Bring to boil and simmer gently for 15 minutes. Cool and pour into the jars. Seal.
(They will keep at least two months in glass storage jars. Best refrigerated.)
- 1 kg cherries
- 2 bay leaves
- 2 sprigs thyme
- 400 g brown sugar
- 300 ml red wine vinegar
- 150 ml red wine
- 12 cloves
- 2 cinnamon sticks
- 2 blades mace
- 1 dsp peppercorns
- 1 tsp salt
Wash the cherries and pack into scrupulously clean preserving jars with the bay leaves and thyme. Combine all the remaining ingredients in a large saucepan. Bring to boil and simmer gently for 15 minutes. Cool and pour into the jars. Seal.
Bon appétit!
Ursula Haselden
Author of Orchids for Aphrodite, www.aegeanodyssey.co.uk