Pickled Cherries


  • 700gm White  Sugar
  • 300ml water
  • 850ml White Wine Vinegar
  • 24 Black Peppercorns
  • 12 Cloves
  • 6 Bay Leaves
  • 1 Clove Garlic
  • 1kg Cherries fresh or  (I Q F)


  1. Dissolve the water, vinegar and sugar and add the other ingredients simmer for 10 minutes
  2. Sterilize your jars and let cool down. Trim the cherry stalks to about 2 cm and prick to the pip about 4 or 5 times  with a skewer or a small knife and place in the jars. Pack them in slightly or they will float.( Or you can use pitted fresh cherries, you dont have to prick these or pitted frozen IQF ones)
  3. Let the liquid cool slightly (about 85c) and pour over the cherries, make sure they are covered with the liquid and fit with airtight lids.
  4. Store in the cupboard  for at least 2 weeks before using  and in the fridge after they have been opened.


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