Pickled Cherries Food
PICKLED CHERRIES
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
Time 25m
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, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
SOUR CHERRY PICKLE
Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.
Provided by My Midnight Cravings
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
- Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.
Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 147 mg, Sugar 4.8 g
PICKLED CHERRIES
Provided by Bon Appétit Test Kitchen
Categories Side Fourth of July Low Fat Vegetarian Quick & Easy Father's Day Backyard BBQ Vinegar Cherry Summer Healthy Vegan Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 2/3 cups
Number Of Ingredients 7
Steps:
- Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.
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From foodiewithfamily.com
4/5 (2)Estimated Reading Time 7 mins
- Put the cherries in a stainless steel, glass, or other non-reacive bowl. Pour the vinegar over top then shimmy the bowl gently from side to side to help them settle into the vinegar. Cover the bowl tightly with plastic wrap to help combat fruit flies and let it soak overnight.
- Drain the vinegar off of the cherries into a saucepan. Be careful here to hold the cherries back (or drain into a colander over a saucepan) because the cherries are little balls and will want to roll and bounce everywhere. Return the cherries to the bowl and cover tightly with plastic wrap. Add the raw sugar, water, and spices to the pickling vinegar and bring to a boil. Lower the heat and simmer the pickling liquid for 15 minutes. Remove the pan from the heat, cover, and let cool completely.
- Stir in the kirsch (if using!) and pour the liquid back over the cherries, shimmy the bowl gently again, cover tightly again with plastic wrap, and let stand at room temperature for 3 days. After three days, drain the liquid from the cherries into a saucepan again and bring to a boil. While the liquid is heating and coming up to a boil, use clean hands to transfer the cherries gently from the bowl to sterile canning jars. Lay a lid over the jars to keep fruit flies out. After the liquid comes to a boil, remove from the heat, put a lid in place, and let it cool completely to room temperature. When it has cooled, lift the lids from your jars and pour the pickling liquid over the jars to cover the cherries. There is a good chance you will have extra pickling liquid left. Pour that into a sterile jar, too! Wipe the rims with a paper towel dipped in vinegar, then fix the two-piece, non-reactive lids in place. Screw the rings on until fingertip tight, label the jars, and store in a cool, dar
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- Combine the sugar, vinegar, and spices in a large saucepan and stir over low heat until the sugar dissolves, 5 to 7 minutes. Increase the heat and boil rapidly until the liquid has reduced by about a third, 10 to 15 minutes.
- Remove the pan from the heat, add the cherries, and let cool to room temperature, 1/2 to 1 hour.
- Pour the contents of the pan into a 1-quart glass jar with a lid and a rubber seal using a funnel. Close the lid and set aside in a cool, dark place for at least 2 weeks before opening. The contents should remain dark or bright red, depending on the type of cherries used, and the cherries will become wrinkled, somewhat similar to raisins.
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- Wash the cherries and pat dry. Don't remove the stems or stones as these add flavour to your finished product, just remember to warn guests that stones are in there to avioid any dental issues!
- Heat the vinegar, salt, sugar, cloves and peppercorns in a non-reactive pot and heat gently to dissolve all the sugar, raise temperature to a simmer for 5 minutes then remove from heat.
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- With a sharp fork, wooden skewer or toothpick, poke cherries several times (so brine can penetrate skin). Place in a quart jar.
- Using a vegetable peeler, remove two 4-inch-long strips of zest about 1-inch wide from the orange. Juice the orange (you should have 1/4 to 1/3 cup juice). In a small saucepan, combine juice, vinegar, sugar, salt, cinnamon, cloves, allspice and crushed red pepper. Bring to a boil; reduce heat and simmer, uncovered, for 8 to 10 minutes until reduced by about half. Stir in orange zest. Let brine cool for 5 minutes and pour over cherries. Let jar cool to room temperature.
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