Pickled Cherries

1. 1

   Trim the stalks of the cherries so that there is only 6mm protruding from the fruit.

2. 2

   Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.

3. 3

   Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so.

4. 4

   Allow to cool.

5. 5

   Pour the liquid over the cherries and leave to marinate for 24 hours.

6. 6

   The next day, strain the marinade from the cherries, reheat it and the remaining unused vinegar and boil for 5 minutes.

7. 7

   Allow to cool, cover the cherries and seal the jars.

8. 8

   Leave for at least one month before eating.

No additional tips available.