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Sweet pickled cherries
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Makes: 1 litre jar
½ cinnamon stick
6 black peppercorns
325ml white wine vinegar
450g granulated sugar
1. Prick each cherry with a skewer but keep the stalks on. Put the spices, vinegar and sugar in a pan and heat, stirring to help the sugar dissolve. Add the cherries and simmer gently for 4 minutes.
2. Lift the cherries out with a slotted spoon and put in a large, warm, sterilised jar.
3. Remove the spices and boil the vinegar until it becomes slightly syrupy (it will thicken more as it cools). Once cool, pour over the cherries and seal with the lid. Keep in the fridge for up to 3 days.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.