PICKLED CHERRIES RECIPE | BBC GOOD FOOD
Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork
Provided by Mary Cadogan
Categories Condiment
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 1 litre
Number Of Ingredients 7
Steps:
- You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
- Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
- Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 21 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar
PICKLED CUCUMBER AND CHERRY RELISH - RECIPES, DIY, HOME ...
Serve these sweet and tart pickles with Five-Spice Pork Tenderloin. We like the relish best the day it is made, but it will keep for up to two days in an airtight container in the refrigerator.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place vinegar, the water, sugar, salt, juniper berries, bay leaves, and peppercorns in a small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Remove from heat, and let cool to room temperature.
- Place cucumbers, cherries, and shallots in a large bowl or storage container. Add pickling liquid, and let sit about 30 minutes at room temperature. Remove bay leaves, and serve.
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