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Pickled Sour Cherries

Adapted from a recipe at Chez Loulou

Course: Baked Goods , Others

Ingredients

  • 1/2 cup (125ml) white vinegar
  • 1/3 cup (180ml) water
  • 4 ounces (115g) sugar
  • 20 black peppercorns
  • 2 bay leaves
  • 1/2 pound (225g) sour cherries rinsed, stems clipped in half

Instructions

    Cup of Yum
  1. Bring vinegar, water and sugar to a boil, until sugar is dissolved.
  2. Remove from heat and add the peppercorns and bay leaves.
  3. Prick each cherry with a pin and drop them into the hot liquid.
  4. 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.