Cherry season in the UK is short and sweet , so make the most of these beauties ! Pickling them means they keep for a month! They taste delicious as part of a charcuterie board, accompanied by salty cheeses, and in salads for a sour tang.
Ingredients:
- 300g Kent Cherries
- 2 TSP coriander seeds
- 1 TSP peppercorns
- 1 TSP Fennel seeds
- 1 TSP salt
- 3 bay leaves
- 150ml red vine vinegar
- 150ml water
- 50g local Islington honey
Take your cherries and run them under water while you take off any stems and leaves. Pop them into a large glass jar with a lid. Make sure to sterilise the jar if you plan to keep them shelf stable, rather than in the fridge.
Toast off the coriander seeds , fennel seeds and peppercorns in a dry pot for about 2-3 minutes on medium heat until fragrant.
Pour the red vine vinegar, water, honey, salt and bay leaves into the pot then bring to a gentle simmer for a few minutes to infuse the vinegar brine.
Pour the brine over the cherries and allow to cool slightly before bottling up. Once cold to touch, store it in the fridge and allow to pickle overnight.
These beauties will keep for up to a month and are delicious in many different forms. Try out my summer salad recipe : SUMAC BUTTERBEANS, CHERRY TOMATOES, BASIL & PICKLED CHERRIES.
* flavours to pair with ; CHEESE (salty varieties like halloumi, goats, feta) charcuterie, in a salad !
* if you sterilise your jars properly they can keep in the larder for a year
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