Pickled Spiced Cherries

One of my favourite things about being over here in the UK is the general love of all things pickled that this country has. Ok…maybe it’s because I’m pregnant right now – the cliche stands – but I just can’t get enough of anything fermented, pickled and  preserved. When I came across these gorgeous cherries in our local market I new I had to pop them in some vinegar and see what happened – the results were insanely good! Served alongside some spiced chorizo, caramelised onion aged cheddar (current craving), and crispy crackers with a pint (or in my case a small sip) of dark ale, they reached near pickle perfection. I’ll be making loads more of these for summer evening snacks here on the farm and can’t wait to switch it up with other summer fruits. If you mix up the spices or fruits let me know what the results are – can’t get enough pickles!

ps – next time I’m adding in some spicy peppers as well as peppercorns – these are great as is but a good hot kick would be great as well!

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Pickled Spiced Cherries
Servings
1jar
Servings
1jar
Ingredients
  • 1cup sugar
  • 1/4cup water
  • 1/4cup red wine vinegar
  • 1Tbsp. whole cloves
  • 2whole star anise
  • 1whole cinnamon stick
  • 1500 mL jar
  • fresh cherries - sweet or sour as desired - enough to fill the jar
Instructions
  1. Sterilise the jar as per brand instructions - heat in 200F oven for 10 minutes or boil in hot water for 10 minutes - have lid and seal cleaned and ready.
  2. Place the vinegar, water, sugar, and spices into a small, non-reactive pan. Bring to a boil and continue to boil for at least f minutes or until reduced by 1/3. Remove from heat.
  3. Stem and clean the cherries - place in jar. Pour the liquid from the pan through a strainer into the jar to cover the cherries by 1/4 of an inch.
  4. Add 1 fresh star anise and 4-5 cloves to the jar and seal as per brand instructions. Leave sealed for 2 weeks before serving with your favourite charcuterie treats.
Pickled Spiced Cherries
(100%) 1 rating 5
  • Connie Kays-Gordon

    Yes, I will be making these.ReplyCancel

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