It takes 10 minutes to cook the cherry marinade. Preparing cherries for pickling takes 15 minutes.
How to pickle cherries
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For a can of 0,5 liters
Cherry – 500 grams
Water – 250 milliliters
Sugar – 100 grams
Grape vinegar – 50 milliliters
Vodka – 1 tablespoon
Cherry leaf – 1 piece
Carnation – 10 inflorescences
Cinnamon – 0,2 teaspoons
Salt – 1 pinch
Coriander seeds – 0,2 teaspoon
Mustard (optional) – 0,2 teaspoon
How to cook cherry pickle
1. Pour 250 milliliters of water into a saucepan and add 1 pinch of salt, 100 grams of sugar and 50 milliliters of vinegar to it.
2. Stir the mixture until smooth.
3. Put the marinade on maximum heat and bring to a boil.
4. Immediately after boiling, remove the marinade from the heat and leave to cool to a temperature of about 25 degrees (slightly above room temperature).
5. Pour 1 tablespoon of vodka into the marinade.
How to pickle cherries
1. Wash and dry 500 grams of cherries, remove pits and tails, remove damaged berries.
2. Put the cherries in a sterilized jar and tamp the berries tightly.
3. Pour into a jar 0,2 teaspoons of cinnamon, 10 clove inflorescences, 1 cherry leaf, 0,2 teaspoons of mustard and coriander.
4. Pour the prepared marinade over the cherries and close the lid.
5. After about 16 hours, open the jar of pickled cherries. The berries must absorb the marinade, so top up the remaining marinade and roll up the jars.
Delicious facts
– Pickled cherries are served as an appetizer for meat dishes, and can also be an ingredient in salads. Pickled cherries can be used to decorate bowls of ice cream or puddings. Cherries can also be added to muffin batter or cakes. Pickled cherries are used as a sauce in chopped form.
– Pickled cherries can be stored at room temperature, but it is important to protect them from direct sunlight during storage.
– Cherries are marinated for two days, after which they are rolled up or closed with a tight lid. To ensure long-term preservation, a jar of cherries can be sterilized (a 0,5 liter jar is enough to sterilize for 10 minutes).
– Suitable for pickling are cherry varieties such as Zhukovskaya, Victory Salute, Orlovskaya kompotnaya, Studencheskaya.
– Berries used for pickling must be large, ripe, have dark-colored juice and be free from damage.
– Depending on the subsequent use of cherries during pickling, it is necessary to regulate the amount of sugar added to the marinade. If you plan to use cherries as a snack, you need to add less sugar, and if for decorating cakes – more.
– The calorie content of pickled cherries is 44,8 kcal / 100 grams.