Acflory requested the recipe for these cherries — and she has waited so patiently!
Despite the photo showing half a jar of cherries, I didn’t try them before I gave them away for Christmas. It was the smallest jar I had. However, they are from a Stephanie Alexander recipe, so they should be good. You are to leave the cherries for a few weeks before eating. That’s why I didn’t try them.
- 700g sugar
- 850ml white wine vinegar
- 24 black peppercorns
- 12 cloves
- 6 bay leaves
- 1 clove garlic, unpeeled (optional)
- 1kg cherries
Dissolve sugar in vinegar in a large saucepan over a gentle heat. Add all the other ingredients, except the cherries and simmer for 10 minutes. Allow the syrup to cool.
Check the cherries and discard any that are bruised or split. Trim the stalks and pack into hot, sterilised preserving jars. Pour cold vinegar syrup over the fruit and seal. Leave for a few weeks before eating.
Apparently they are really good with pork, or maybe on a cheese platter. Enjoy!
Anne Lawson Art 
5 replies on “Pickled cherries”
I need more jars now! 🙂
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You will have to eat more vegemite!
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Ick! Maybe more jam 🙂
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Ah, but then, if you make your own jam, you will have to have more jars to have more jars to pickle the cherries. Could be a never ending story!
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I’m too lazy to make my own jam, and number 2 eats it too fast to keep up with! Even worse is the Man’s obsession with chilli pickled onions. He recently stole some of my good jars to try out his own mix of onions!
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