Contents
To prepare pickled cherries, you need to spend 1 hour in the kitchen. Cherries will be pickled for 10 days.
Pickled cherries
Products
2 cans of 700 milliliters
Cherries – 1,2 kilograms
Sugar – 60 grams
Salt – a quarter teaspoon
Carnation – 3 buds
Cinnamon – 1 stick
Cherry leaf – 6 pieces
Wine vinegar – 100 milliliters
Water – 200 milliliters
Preparation of products
1. Wash 1,2 kilograms of cherries, remove seeds.
2. Rinse with water and scald cherry leaves with boiling water.
3. Put 3 cherry leaves in jars. Dividing equally, add the cherries.
Preparation of marinade
1. Pour 200 ml of water into a saucepan, add 3 cloves, 60 grams of sugar, a quarter teaspoon of salt, a cinnamon stick. Boil the marinade for 5 minutes after boiling.
2. Add 100 ml of wine vinegar to the marinade. Stop heating, cover the pan with a lid and let the marinade brew for 30 minutes.
Cooking cherries
1. Pour marinade into jars with cherries. Sterilize the jars in a water bath for 10 minutes.
2. Take out the cans, roll up the lids, turn over.
3. The appetizer is ready in 10 days.
Delicious facts
– Cherry pits release hydrocyanic acid during storage, so it is recommended to remove them. You can leave the seeds if the pickled cherries are planned to be consumed soon after preparation (within a month).
– The bones are removed with a special device or a pin (a loop formed by the edges of a pin).
– Jars for pickled cherries must be washed and sterilized in advance.
– A water bath for sterilization is a pot of boiling water heated over low heat, in which jars of pickled cherries are placed.
– Another way to sterilize: put jars of cherries filled with marinade on a deep baking sheet and place in the oven (cold). Set the heating mode to 90 degrees. Sterilize for 20 minutes.
– Cherry has an original taste and smell, which intensify when heated. In the given recipe, a minimum of spices is indicated, if desired, you can add orange zest, coriander seeds, nutmeg, mint leaves, a vanilla pod and even horseradish root to the marinade. The main thing is that the spices do not drown out the cherry’s own taste.
– If you add dry red wine or a couple of tablespoons of vodka to pickled cherries, you get a “drunken” cherry appetizer.
– Instead of wine vinegar, you can take 100 milliliters of 9% table vinegar or a quarter teaspoon of citric acid.