Pickled cherries

Pampering first class. Delicious sweet and sour cherries to the lamb, salads or cheese-ham shelf. Found on remcooks.com

Preparation time 40 minutes


  • 1 kg big cherries
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 6 black peppercorns
  • 8 whole cloves
  • 2 cardamon pods, crushed
  • 1 stick cinnamon, crushed
  • 1/2 tsp nutmeg


Add the red wine vinegar to a small saucepan. Next, add the water, the sugar, all the spices and bring to a boil. Then reduce heat and allow to simmer for 3 – 5 minutes. Now, strain the spices, return the seasoned vinegar to the saucepan and add the cherries. Allow the cherries to simmer in the seasoned liquid until tender, roughly 4 minutes. Pour into a quart jar. Cap and refrigerate for 48 hours to allow flavors to fully meld.

Serve however you like.

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