We start by preparing the cherries, a particularly appreciated ingredient in the kitchen due to its sweet and sour taste. The first step is to wash the cherries very carefully, ensuring that we remove any impurities. After washing them, we place them on a clean napkin to dry, keeping their stems intact, as they add an extra charm to the final dish. Once the cherries are dry, we will prick them with a toothpick in 4-5 places. This step is essential as it allows the vinegar to penetrate the fruit better, infusing them with its flavors.
Now, we turn our attention to preparing the marinade. In a pot, we combine an appropriate amount of vinegar with sugar, along with spices like cinnamon, cloves, and pepper. We place the pot on the heat and let the mixture boil, stirring constantly to ensure that the sugar dissolves completely. After a few boils, when the aromatic scent of the spices begins to delight our senses, we take the pot off the heat and let the mixture cool.
Once the marinade has cooled, we carefully pour it over the pricked cherries. We cover the container and let the cherries macerate for 24 hours so that they absorb all the delicious flavors of the vinegar and spices. After this period, we use a fine sieve to strain the juice, keeping only the clear liquid. We put this liquid back on the heat and let it boil for 10 minutes to intensify its flavors, after which we let it cool.
Meanwhile, we prepare to bottle the cherries. We take sterilized jars and carefully place the cherries in each jar, being careful not to crush them. Once the jars are filled, we pour the cooled liquid over the cherries, ensuring that the fruits are completely covered. Then, we seal the jars with lids or cap them to keep them fresh.
These pickled cherries are best stored in a dry and cool place, ready to be enjoyed as an accompaniment to pork, chicken, or game dishes. Their sweet and sour taste, combined with the aromatic notes of the spices, transforms any meal into a true delicacy, bringing a touch of refinement and flavor to every bite. They are ideal to be served on festive days or during special moments spent with loved ones.
Now, we turn our attention to preparing the marinade. In a pot, we combine an appropriate amount of vinegar with sugar, along with spices like cinnamon, cloves, and pepper. We place the pot on the heat and let the mixture boil, stirring constantly to ensure that the sugar dissolves completely. After a few boils, when the aromatic scent of the spices begins to delight our senses, we take the pot off the heat and let the mixture cool.
Once the marinade has cooled, we carefully pour it over the pricked cherries. We cover the container and let the cherries macerate for 24 hours so that they absorb all the delicious flavors of the vinegar and spices. After this period, we use a fine sieve to strain the juice, keeping only the clear liquid. We put this liquid back on the heat and let it boil for 10 minutes to intensify its flavors, after which we let it cool.
Meanwhile, we prepare to bottle the cherries. We take sterilized jars and carefully place the cherries in each jar, being careful not to crush them. Once the jars are filled, we pour the cooled liquid over the cherries, ensuring that the fruits are completely covered. Then, we seal the jars with lids or cap them to keep them fresh.
These pickled cherries are best stored in a dry and cool place, ready to be enjoyed as an accompaniment to pork, chicken, or game dishes. Their sweet and sour taste, combined with the aromatic notes of the spices, transforms any meal into a true delicacy, bringing a touch of refinement and flavor to every bite. They are ideal to be served on festive days or during special moments spent with loved ones.
Ingredients
-1 kg cherries with stalks -1 l food vinegar, 9 degrees -500 g sugar - spices, to taste