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Savoury Spanish Style Pickled Cherries
These Spanish style pickled cherries are sweet and savoury and perfect with a cheeseboard and with game, charcuterie and so much more
Ingredients
- 1 kg cherries
- 750 ml white wine vinegar
- 250 g white sugar
- 1 tbsp salt
- 3 cloves
- 5 black peppercorns
- 1 thyme sprig of fresh thyme
Instructions
- Wash the cherries and pat dry. Don't remove the stems or stones as these add flavour to your finished product, just remember to warn guests that stones are in there to avioid any dental issues!
- Heat the vinegar, salt, sugar, cloves and peppercorns in a non-reactive pot and heat gently to dissolve all the sugar, raise temperature to a simmer for 5 minutes then remove from heat.
- Pack the cherries and thyme sprig into a large sterilised jar and pour in the vinegar. Make sure this completely covers the cherries.
- Pop on the lid and store in a cool dark place for 1 month before using.
- Your pickled cherries will keep for up to 8 months but once opened store in the fridge and eat within 2 weeks.
Notes
Serve with cheese, antipasti platters and so much more
Nutrition
Calories: 1744kcalCarbohydrates: 413gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 7041mgPotassium: 2538mgFiber: 21gSugar: 378gVitamin A: 691IUVitamin C: 75mgCalcium: 192mgIron: 7mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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