Large pickled cherries are an original and very tasty winter snack.
Marinade is an unusual way to prepare any fruit. Large pickled cherries are the exception rather than the rule.
Try this simple pickling recipe. The simple cooking process gives the cherry fruit a special taste.
Ingredients: for a liter jar of cherries 1.5 ml 70% vinegar or 40 ml 5%,
For syrup: 1 kg sugar, 4 liters of water.
Sort out the cherries. Select “elite” (large and beautiful). Wash and set aside in a colander to drain. Bank pour sugar syrup over berries, add vinegar.
Pasteurize with the lid closed, 12 minutes for a 0.5-liter jar (the larger the jar, the longer the pasteurization time), 15 for liter jars, 20 minutes for 2-liter jars, 25 minutes for 3-liter jars.
Afterwards, seal the jars, cool and put them in the basement.
Pickled fruits cherries pasteurize 2-3 times with a daily break (for liter jars the pasteurization time takes 15 minutes, 3-liter jars 25 minutes. Vodka is sometimes added to the marinade, but this is at personal discretion.
Photo. Large pickled cherries
Pickled cherries are an original snack in themselves. In addition, it will add a piquant taste to various salads and snacks. Finely chopped pickled berries are added to sauces. Pickled cherries add a sharp and sweet taste to prepared dishes at the same time.
Photo. Original appetizer – pickled cherries
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