The cherry is very much in season at the moment, and we love just to grab a bag and eat them wherever we happen to be! But there are many interesting things one can do with a cherry, among them this lovely pickled cherry recipe, which will mean you have the flavour of these little beauties long after the season has finished. The pickled cherries go so well with charcuterie and especially smoked duck, and they certainly earn a starting place on the cheeseboard. If you leave the stones in the cherries, make sure you let your guests know before they partake!
01.
Ingredients
500g cherries
175ml cider vinegar
175ml water
100g caster sugar
2tsp Spice Mountain’s coriander seed
1tsp Spice Mountain’s chilli flakes
2 bay leaves
4 Spice Mountain’s allspice berries
02.
Method
- You will need a 1 litre Kilner jar for this, with a new seal. Wash the seal and jar in hot soapy water and rinse well, then set the seal aside and place the jar in the oven at 100 degrees for 10 minutes.
- Pour the vinegar, water, sugar, and spices into a pan, then bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5min, then remove from the heat.
- Fit the seal back onto the jar, then pack in the cherries and pour over the spiced liquid while it is still hot.
- Seal the jar immediately, then leave the pickled cherries for a couple of weeks. Your cherries will keep in a cool dry place for up to a year.
