It takes 10 minutes to prepare the marinade for cherries. Preparing cherries for pickling takes 15 minutes.
How to pickle cherries
Per jar 0.5 liters
Cherry – 500 grams
Water – 250 milliliters
Sugar – 100 grams
Grape vinegar – 50 milliliters
Vodka – 1 tablespoon
Cherry leaf – 1 piece
Cloves – 10 inflorescences
Cinnamon – 0.2 teaspoons
Salt – 1 pinch
Coriander in seeds – 0.2 teaspoon
Mustard (optional) – 0.2 teaspoon
How to cook marinade for cherries
1. Pour 250 milliliters of water into a saucepan and add 1 pinch of salt, 100 grams of sugar and 50 milliliters of vinegar to it.
2. Stir the mixture so that it becomes homogeneous.
3. Put the marinade on maximum heat and bring to a boil.
4. Immediately after boiling, remove the marinade from the heat and leave to cool to a temperature of about 25 degrees (slightly above room temperature).
5. Pour 1 tablespoon of vodka into the marinade.
How to pickle cherries
1. Wash and dry 500 grams of cherries, remove seeds and tails, remove damaged berries.
2. Put the cherries in a sterilized jar and tamp the berries tightly.
3. Pour 0.2 teaspoons of cinnamon, 10 clove inflorescences, 1 cherry leaf, 0.2 teaspoons of mustard and coriander into a jar.
4. Pour the prepared marinade over the cherries and close the lid.
5. After about 16 hours, open a jar of pickled cherries. The berries should absorb the marinade, so pour the remaining marinade on top and roll up the jars.
– Pickled cherries are served as an appetizer for meat dishes, and can also be an ingredient in salads. Pickled cherries can be used to decorate bowls of ice cream or puddings. Cherries can also be added to muffin batter or cakes. As a sauce, pickled cherries are used in crushed form.
– Pickled cherries can be stored at room temperature, but it is important to protect them from direct sunlight during storage.
– Cherries are pickled for two days, after which they are rolled up or closed with a tight lid. To guarantee long-term preservation, a jar of cherries can be sterilized (a 0.5 liter jar is enough to sterilize for 10 minutes).
– For pickling, such varieties of cherries as Zhukovskaya, Victory Salute, Orlovskaya compote, Student are suitable.
– The berries used for pickling should be large, ripe, have a dark-colored juice and be undamaged.
– Depending on the subsequent use of cherries during pickling, you need to adjust the amount of sugar added to the marinade. If you plan to use cherries as a snack, add less sugar, and if you want to decorate cakes, add more.
– Caloric content of pickled cherries – 44.8 kcal / 100 grams.