Pickled and spiced preserved cherries

This is a recipe for Summer. A very simple recipe but extremely flavoursome. Pickle cherries when they are plentiful in January into February. Pickled cherries make a welcome addition to any Winter cheese platter.

Ingredients

2kg of black cherries

2 large bottling jars with glass lids

900ml cider vinegar

1¼ cups white sugar

Add the following spices to each bottle

1 stick cinnamon, 3 blades mace and |

10 allspice berries

1/8 tsp. ground ginger, ¼ star anise and 4 whole cloves

Method

In a stainless steel pan, boil sugar and vinegar for three minutes.

Do not use a copper saucepan as it will produce a poisonous compound!

Pack bottles with cherries and spices. Pour over hot vinegar and cap.

Store for at least 3 months in a cool dark place before eating.

Eat with a platter of cheese.

Tip: Use the most delicious black cherries you can find.

Seems a waste but absolutely worth it.