Ingredients
- 1 cup sour cherries, not pitted
- ½ teaspoon salt
- 1 cup good quality white vinegar, or as needed
What Makes This Recipe Unique
These cherries offer a unique balance of tartness and sweetness that brightens up any dish. Their tangy flavor adds a refreshing twist, making them perfect for adventurous eaters and traditional palates alike.
Best Cooking Tips
- Use fresh, firm cherries to ensure the best texture after pickling.
- Sterilize jars properly to keep the cherries safe for longer storage.
- Adjust the sugar and vinegar levels to suit your taste, making the pickling solution sweeter or more sour as you like.
- Sterilize jars properly to keep the cherries safe for longer storage.
- Adjust the sugar and vinegar levels to suit your taste, making the pickling solution sweeter or more sour as you like.
Directions
Wash the cherries well, then let them drain completely. Spread them out on a metal baking sheet and leave them in the sun for about an hour to make sure they’re fully dry. Once dry, pack the cherries into a clean, sterilized jar with a plastic lid, then sprinkle in the salt. Pour vinegar over the cherries until the jar is full. Seal the jar tightly and set it aside in a cool spot. Let it sit for 3 to 4 weeks so the flavors can develop and the cherries can take on a nice color. After that, store the jar in the fridge and enjoy whenever you like.
Great Ways To Serve
They pair wonderfully with cheese boards, adding a sharp contrast to creamy cheeses. You can also chop them into salads, serve alongside grilled meats, or use them as a topping for desserts like ice cream or yogurt.
Storage Instructions
Store in a cool, dark place before opening. Once opened, keep the jar refrigerated and consume within a few weeks for the best flavor and texture. Always use a clean utensil to avoid contamination.
