Pickled Sour Cherries
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Pickled Sour Cherries
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Adapted from a recipe at Chez Loulou
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Ingredients
- 1/2 cup (125ml) white vinegar
- 1/3 cup (180ml) water
- 4 ounces (115g) sugar
- 20 black peppercorns
- 2 bay leaf
- 1/2 pound (225g) sour cherry rinsed, stems clipped in half
Instructions
- Bring vinegar, water and sugar to a boil, until sugar is dissolved.
- Remove from heat and add the peppercorns and bay leaves.
- Prick each cherry with a pin and drop them into the hot liquid.
- Pour the contents into a clean jar (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.
Notes
- It’s best to let the cherries sit at least one week before serving. They’ll keep in the refrigerator for at least one year.
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