Pickled Cherries are a sweet and tangy preserve that is very versatile. Perfect to enjoy as an appetizer, as an accompaniment to cheeses or as an ingredient in desserts. Discover how to prepare them simply and quickly!
Take the cherries, trim the stem so that about 1 cm remains attached, wash and dry them
Boil for a few minutes some white wine vinegar with 2 cloves, 1 piece of cinnamon, 1 bay leaf, a little salt and one tablespoon of sugar (quantities are for half a liter of vinegar)
Pack the cherries into jars and pour the hot vinegar over them until they are covered
Close and let rest for two or three months
They pair well with fatty meats (for example cotechini and zampone) and braised dishes
The vinegar, which turns red and becomes very flavorful, can also be used to dress salads
Glass jars
Pan
Wooden spoon
Italy
| Energy (kcal) | 116.23 |
| Carbohydrates (g) | 11.48 |
| of which Sugars (g) | 11.37 |
| Fat (g) | 0.58 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 0.76 |
| Fiber (g) | 4.15 |
