Pickled Sour Cherries
Adapted from a recipe at Chez Loulou
- 1/2 cup (125ml) white vinegar
- 1/3 cup (180ml) water
- 4 ounces (115g) sugar
- 20 black peppercorns
- 2 bay leaves
- 1/2 pound (225g) sour cherries, rinsed, stems clipped in half
- Bring vinegar, water and sugar to a boil, until sugar is dissolved.
- Remove from heat and add the peppercorns and bay leaves.
- Prick each cherry with a pin and drop them into the hot liquid.
- Pour the contents into a clean jar (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.
Notes
It’s best to let the cherries sit at least one week before serving. They’ll keep in the refrigerator for at least one year.