Pickled cherries for the winter: recipes for a snack, like olives, spicy, for meat, in Azerbaijani

When deciding how to stock up ripe cherries for the winter, housewives, as a rule, select the appropriate recipe for jam, jam or compote, or preserve the berry with sugar in their own juice. Unfortunately, not everyone knows that the sweet and sour beauty is good not only in dessert preparations. This is confirmed by proven recipes for pickled cherries – fragrant, juicy and spicy, with notes of various spices.

Such a berry will be able to compete on the table with traditional olives and olives, and will also act as a successful addition to meat, fish and vegetable dishes. There is a point of view that the classic recipe for this delicacy was given to the world by Azerbaijani cuisine, but pickled cherries have long been prepared in some other countries as well. Today, there are many interesting options for preparing this original and tasty snack, so even the most demanding gourmet will surely find one that he likes among them.

How to cook pickled cherries

In order for pickled cherries to turn out tasty and appetizing, you should responsibly approach the choice of ingredients for harvesting:

• berries to be pickled, you need to choose large and ripe, without dented and spoiled “barrels”;
• then they should be sorted out, the twigs, leaves and stalks should be separated, then gently rinsed in cold water and laid out to dry on a clean towel;
• usually this dish is prepared with pitted berries, however, if the recipe says that they should be removed, it is advisable to carefully do this with a hairpin or pin so as not to crush the pulp.

The dishes in which the cherry marinated for the winter will be stored should also be prepared in advance. Banks (preferably small ones) must be thoroughly washed with baking soda and sterilized in any convenient way – over steam, in the oven, in the microwave. Boil metal lids for preservation.

Pickled cherries are a great addition to hot meat dishes

Pickled cherries with pits are more spicy and look more beautiful than those that were harvested without them. However, the shelf life of such berries is shorter: during long-term storage, a dangerous poison, hydrocyanic acid, can form in the nucleoli of the seeds.

This is justified by the fact that during the cooking process, the cherry will partially absorb the marinade, so more will be needed.

A classic recipe for pickled cherries in Azerbaijani style

Sweet and sour cherries marinated in Azerbaijani style are often served as an appetizer for hearty, hearty meat or poultry dishes. Such a berry will ideally complement both tender lamb skewers, grilled pork ribs, and oven chicken cutlets. With a high probability, this appetizer will be the first to fly off the table, and inspired guests will certainly ask for more.

Preparation:

1. Sort the berries, wash and dry. Bones should not be removed.
2. Place the berries tightly in prepared sterile jars (0,25-0,5 l). Pour boiling water to the top, then drain all the liquid and measure its volume.
3. For the marinade, boil purified water in a saucepan 1,5 times the calculated amount. Dissolve the required amount of sugar and salt in it, add spices. Boil 10 minutes.
4. Pour marinade over cherries in jars. Add vinegar carefully.
5. Cover the jars with lids, put in a container with boiling water and sterilize for 10-15 minutes.
6. Roll up canned food. Turn the jars upside down, wrap them in a thick warm cloth and let them cool completely in this form.

The classic way to cook pickled cherries is considered to be the Azerbaijani recipe.

Such an appetizer should be stored in the refrigerator, and you can try it the very next day after preparation.

How to pickle cherries in juice for the winter

Many chefs prefer to close the cherry in their own juice for the winter due to the fact that its recipe is extremely simple. It is worth noting that pickled berries can also be prepared according to the same principle – it will not take much time, and the result will surely please you.

Preparation:

1. Dissolve sugar in warm water. Wait until it boils, pour in the cherry juice and add the spices. Lastly, you need to add vinegar.
2. Divide the washed ripe cherries into 1 liter jars and pour over the boiling marinade.
3. Sterilize the jars by covering them with lids for 3-5 minutes in boiling water.
4. Roll up, wrap and leave to cool.

Cherries in a marinade based on their own juice – a simple and tasty snack

Pickled cherries for the winter in jars with cucumbers

At first glance, it seems that cherries marinated in jars along with cucumbers are a very strange recipe for harvesting for the winter. But it is enough to cook it at least once to understand that its advantage is not only the original look. The refreshing taste of cucumbers harmonizes very well with sweet and sour cherries, saturated with a spicy marinade.

Calculation of products per liter jar:

Preparation:

1. Sterilize jars. Put spices on the bottom of each of them.
2. Wash the cucumbers, cut off the “tails” on both sides. Put them in jars.
3. Sprinkle washed cherries on top.
4. Pour the contents of the jars with boiling water and let stand for 20 minutes.
5. Drain the water. Dissolve salt, sugar in it, add vinegar. Bring to a boil again and pour the marinade over the cherries and cucumbers.
6. Having covered the jars with lids, carefully place them in a wide saucepan with water and sterilize for 15 minutes from the moment it boils.
7. After rolling the jars, be sure to turn over and cover with a thick cloth. Leave until completely cool.

Cherries and cucumbers in a spicy marinade form an excellent duet

Very easy pickled cherries recipe

The easiest way to cook pickled cherries with a minimum of spices: they can be put on the table like olives, used to complement and decorate salads, desserts, hot meat dishes.

Preparation:

1. The berries should be washed, if desired, you can remove the seeds from them.
2. Divide into liter jars. At the bottom of each of them, first put 1-2 cloves and a piece of cinnamon.
3. Boil water, dissolve sugar in it. Add vinegar.
4. Pour boiling marinade into jars with the workpiece.
5. Sterilize in a water bath for 10 minutes.
6. Seal tightly with lids, wrap tightly and let cool.

Preparing pickled cherries for the winter is quite simple.

Another simple option for making pickled cherries is shown in the video:

Spicy Pickled Cherry

If you want to diversify the usual recipes with exotic notes, you can try making spicy pickled cherries with cane sugar and citric acid. The latter will also help the berries retain their color and aroma for a long time. And on the basis of a delicious syrup in winter, you get a wonderful drink, jelly or impregnation for pie crusts.

Preparation:

1. Arrange the prepared (washed and dried on a towel) berry in 4 half-liter jars, pour boiling water over it and soak for 5 minutes.
2. Mix cane sugar with cinnamon and citric acid. Add water and bring to a boil, stirring until sugar dissolves. After the syrup boils, boil it for about 1 minute.
3. Drain water from jars of berries. Place 1 star anise and a fresh clove basil leaf into each container. Pour boiling syrup over and seal immediately.
4. Wrap tightly with a warm blanket and leave to cool completely.

Clove basil greens, star anise and cane sugar add a touch of exoticism to a traditional recipe.

Recipe for pickled cherries for meat

Pickled cherries following a Norwegian recipe are traditionally served with grilled meat and game. The “highlight” of the recipe is red wine, as well as the addition of fresh ginger root to the spices, thanks to which the taste of the marinade is even more intense and bright. The process of preparing this appetizer is not so simple, but the meat delicacy, complemented by Norwegian marinated cherries, may well compete with restaurant-level dishes.

Preparation:

1. Wash and dry fresh berries.
2. Mix wine, sugar and spices. Boil, add vinegar. Allow liquid to cool.
3. Fold the cherries in a convenient bowl and pour cold marinade over. Insist in a cool place during the day.
4. Drain the marinade into a separate container. Boil it again, cool and again pour the cherry. Hold for 1 more day.
5. Bring the marinade back to a boil. Add cherries to it and, as soon as the liquid boils again, remove from heat.
6. Fill small sterile jars with the blank. Cover tightly and wait until cool.

Spicy Norwegian-style cherries are not easy to prepare, but the result is worth the effort.

Pickled cherries for the winter in jars with apple cider vinegar

If you prepare a marinade for cherries for the winter based on fragrant apple cider vinegar, then it is quite possible to limit yourself to a minimum amount of spices. The berry will still turn out excellent – moderately spicy, juicy and fragrant.

Preparation:

1. Fold the washed berries in a wide container, pour apple cider vinegar and leave to infuse for 24 hours.
2. Carefully pour the vinegar into a separate bowl.
3. Remove the seeds from the berries. Cover the cherries with half of the prepared sugar, add cinnamon and cloves. Leave for another day in a cool place to marinate.
4. Boil apple cider vinegar, which was previously poured over cherries, for 5 minutes. Pour it into a bowl with berries, mix and put on medium heat. Cook for about 5 minutes after boiling.
5. Remove the berries from the stove. Pour the remaining sugar, mix and let stand for another 1 hour.
6. Arrange the workpiece in small jars, cover with lids and sterilize in a water bath for 15 minutes.
7. Roll up canned food. Turn the jars upside down, cover with a blanket and wait for cooling. Then place the pickled cherries for storage in the cellar or refrigerator.

Marinade for cherries based on apple cider vinegar is very fragrant

What do pickled cherries eat with?

Pickled cherries go well with many different dishes:

• it perfectly complements hot dishes from meat, fish, game;
• it is put on the table in the same cases as olives or olives;
• vegetable and fruit salads are decorated with such a berry;
• it is served for dessert along with ice cream, tea or coffee;
• if this berry was pickled with a lot of sugar, it will act as a wonderful addition to natural yogurt, cottage cheese;
• it can also be used as an unusual filling for a homemade pie;
• They also use it as an appetizer for strong drinks – vodka or cognac.

Storage Rules

Cherries pickled with pits should not be stored for more than 8-9 months. As for the berries from which the stone is extracted, such a preparation remains edible for two years. Hermetically sealed sterile containers allow you to keep such homemade canned food both in the cellar and on the loggia or on the pantry shelf in a city apartment. However, after the jar of this snack has been opened, it must be stored in the refrigerator.

Conclusion

Pickled cherry recipes change the stereotypical idea that this berry can be used to make exceptionally sweet delicacies. Spicy, fragrant, sweet and sour preparation for the winter will be an excellent addition to hot meat dishes, side dishes and salads, although it will also perfectly prove itself as a dessert component. You can limit yourself to the simplest and fastest option for pickling cherries, requiring a minimum of ingredients and time. But if you wish, you can easily choose an unusual and original way of preparing this snack, which allows you to surprise and pamper your guests. The choice of a strategy for creating a dish in any case is up to the culinary specialist, the main thing is to observe all the subtleties of cooking and do not forget about the expiration dates of the product.