Pickled Cherries (2)


  • 4 lb. cherries
  • 1 pint (2.5 cups) white malt vinegar
  • 2 lb. (4 cups) white sugar
  • 4 cloves
  • 1 inch root ginger
  • 2 inches stick cinnamon


Stone the cherries, remove the stalks and wash. Drain.

Pour the vinegar into a saucepan with the sugar. Tie the cloves, ginger (bruised) and cinnamon in a muslin bag and add to pan. Bring to the boil, stirring until the sugar is dissolved. Add the cherries, cover the saucepan and cook until the cherries are just tender.

Drain the cherries and return the vinegar to the saucepan. Pack the cherries into hot clean jars. Bring the vinegar to the boil again and boil, uncovered, until syrupy. Pour the strained hot vinegar over the cherries and seal. Keep any vinegar left over as the fruit tends to absorb liquid during keeping and the jars may need topping up.

N.B. The stones may be left in if the look of the pickle is important.

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