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    Sweet-Sour Pickled Cherries

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    Sweet-Sour Pickled Cherries

    Pickled cherries, delicately spiced with cinnamon and cloves, are the perfect accompaniment to a plate of Serrano or Parma ham. In France, pickled cherries are a classic accompaniment to a pot-au-feu – a dish of meat and vegetables cooked in water. They’re good, too, with cold chicken or a pork pie. Use them and their pickling liquor in a sauce for grilled duck or sautéed pigeon breasts.

    • Preparation time: 15 minutes, plus 24 hours soaking
    • Cooking time: 10 minutes, plus cooling
    • Total time: 25 minutes, plus cooling and overnight soaking


    • 2kg Yellow cherries (such as Rainier cherries), with stalks attached
    • 100g Caster sugar
    • 1.5 litres White wine vinegar
    • 1 tsp Salt
    • 12 White peppercorns
    • 4 Cloves
    • 1 Cinnamon stick, broken into pieces


    1. Pick over the cherries and discard any bruised ones. Trim the stalks short, but do not remove. Pack into sterilised jars, sprinkling with the sugar. Reserve 150ml vinegar and bring the rest to a boil with the salt and spices. Boil rapidly for 5 minutes, then remove from the heat and leave to cool. Pour it over the cherries, half-close the jars and leave in a cool place for 24 hours.
    2. Drain the vinegar juices from the jars into a pan, add the reserved vinegar and reboil for 5 minutes. Cool and pour back over the cherries in the jars, making sure they are submerged. Seal and store for a week; they will keep for up to six months.

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