Pickled Cherries

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           Makes 2 x 500ml Jars
  • ½ kg cherries washed
  • 500ml white vinegar
  • 350g caster sugar
  • 3 bay leaves
  • 1 stick cinnamon
  • 8 cloves
  • 10 black peppercorns
  • 1 sprig rosemary
  • 1 star anise

Bring all ingredients to the simmer except the cherries and simmer for a few minutes to infuse the flavours. Add the cherries and simmer for 1 minute and turn off the heat. Pour into sterilized jars and seal. Store at least 2 weeks before use. A great accompaniment to cold meats, all poultry, pork or try adding them to a watermelon haloumi salad, or a cheese plate.