cherries in vinegar
rating:Easy and versatile pickle (goes with cold meats, patés, cheeses and gamey meats like duck). Makes about a 750ml jar, depending on cherry size.
350g cherries
2 sprigs tarragon
a bay leaf
420ml white wine or cider vinegar
180g caster sugar
100g light brown sugar
Grated zest of a lemon
Big pinch of salt
1/2tsp fresh ground black pepper
A bit of fresh-grated nutmeg
Sterilise a 750ml jar.
Wash and dry cherries, cutting the stalks short. Don’t stone them.
Closely pack them in the jar, without crushing, to the ¾ full level, tucking tarragon and bay among the cherries.
Put rest of the ingredients in a pan and bring to the boil, stirring to dissolve the sugar. Boil for a minute or two, then take off heat and let it cool.
Pour in the cooled vinegar until the jar is full.
Seal and place in a cool, dark cupboard for AT LEAST 3 weeks, and pref 10. When the cherries are gone the juice is a very good cherry vinegar for dressings, marinades, deglazing meat residues etc.
