Pickled Sour Cherries Recipes

SOUR CHERRY PICKLE

Sour Cherry Pickle image

Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.

Provided by My Midnight Cravings

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P21DT1h5m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup sour cherries, not pitted
½ teaspoon salt
1 cup good quality white vinegar, or as needed

Steps:

Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 147 mg, Sugar 4.8 g

PICKLED SOUR CHERRIES

Pickled Sour Cherries image

Adapted from a recipe at Chez Loulou

Provided by David

Number Of Ingredients 6

Ingredients

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)

Steps:

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.

PICKLED CHERRIES

Pickled Cherries image

Provided by Bon Appétit Test Kitchen

Categories Side Fourth of July Low Fat Vegetarian Quick & Easy Father's Day Backyard BBQ Vinegar Cherry Summer Healthy Vegan Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 2/3 cups

Number Of Ingredients 7

Ingredients

3/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoon whole black peppercorns
1 teasopoon coriander seeds
1/2 teaspoon crushed red pepper flakes
1 pound fresh cherries, stemmed and pitted
1 large rosemary sprig

Steps:

Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.

SWEET-AND-SOUR CHERRIES WITH BAY LEAVES

Sweet-and-Sour Cherries with Bay Leaves image

Provided by Pete Wells

Categories condiments, dips and spreads

Time P3DT10m

Number Of Ingredients 5

Ingredients

1/2 pound sour cherries
20 black peppercorns, crushed
2 bay leaves
1/2 cup white-wine vinegar
1/2 cup sugar

Steps:

Wash the cherries and lay them on a dry cloth. Snip off the nubby ends of the stems with scissors. Using a needle, prick each cherry two or three times and drop it into a one-pint canning jar. Toss in the crushed peppercorns and tuck the bay leaves among the cherries.
Bring the vinegar, sugar and 1/3 cup water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating. The cherries will be ready to eat in two or three days. Serve with chicken-liver mousse, duck, salami or other charcuterie.

PICKLED CHERRIES

Pickled cherries image

Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork

Provided by Mary Cadogan

Categories Condiment

Time 25m

Yield Makes 1 litre

Number Of Ingredients 7

Ingredients

175ml cider vinegar
175ml water
100g caster sugar
2 tsp coriander seed
1 tsp chilli flakes
2 bay leaves
500g cherry , see tip, below

Steps:

You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

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