Recipe: Pickled Sour Cherries

[teaberryblue]

My mom doesn’t like cherries.

Well, that’s not completely true.  I’ll amend the statement: my mom doesn’t like maraschino cherries. The nearly-fluorescent syrupy sweet things that barely resemble anything that could have ever grown on a tree.

When I was a kid, this was a pretty sweet deal.  Ice cream sundaes?  I got the cherry.  You know, unless my brother got it.  But there was a one in two chance I was getting an extra cherry.

Then I got older, and less excited about cherries, and more excited about boozey things that cherries go in.

So, around November of last year, I started experimenting with making cherries my mom would actually like.

Here’s the resulting recipe.

Pickled Sour Cherries

#ratingval# from #reviews# reviews

Print

Recipe Type: Condiment

Author: Tea

Prep time: 45 mins

Cook time: 40 mins

Total time: 1 hour 25 mins

Delicious pickled sour cherries made with sherry

Ingredients

• 1/2 cup sherry vinegar
• 1/2 cup sweet sherry
• 1 stick cinnamon
• 1 Tb whole peppercorns
• 2 pods black cardamom
• 1/2 cup unrefined sugar
• 1 1/2 cups dried pitted sour cherries

Instructions

1. Put vinegar, sherry, cinnamon, peppercorns, and cardamom in a small saucepan
2. Bring to a boil and then reduce heat to medium
3. Add sugar, stir over medium heat until sugar is dissolved
4. Add cherries. Cook at medium heat for five minutes, then reduce heat to low
5. Cook over low heat for 30 minutes, until liquid has become thick and syrupy and cherries are partially reconstituted.

Notes

You can replace the sherry with other liquor, like whiskey, brandy, port, or rum.
Cherries will keep in the fridge for a long time. You can also jar them in sealed jars like other pickles.

Google Recipe View Microformatting by Easy Recipe

1.2.4

 

Tea | Nommable!

Mirrored from Nommable!.

Comments

[oseri]

This is awesome! I am totally with your mum on not liking maraschino cherries, but I love normal cherries.

[i-smell-apples.livejournal.com]

I want them, omg do I want them!

Funnily, growing up I didn't like cherries at all. Not maraschino, nor real ones. Then one day... I was suddenly all over real cherries. I still don't like maraschino ones but mmm, real cherries :D Like how I didn't like blueberries until a couple of years ago o.O

[teaberryblue.livejournal.com]

I am not a huge super fan of them now but I did love them when I was little (maraschino). I do adore proper cherries.

[teaberryblue.livejournal.com]

Aw! I have some foods like that. The list of foods I don't like is pretty miniscule at this point.

[i-smell-apples.livejournal.com]

I've also gone through phases when it comes to zucchini and broccoli. Sometimes I do, sometimes I don't! The only ones I will point blank refuse are mushrooms and all types of seafood/shellfish. Mild allergies in both cases, coupled with a general dislike and distrust because "this might make me sick!" I also hate olives but will quite happily pick them off/out of things and not really notice if I swallow one in a huge mouthful.

Okay now I think there are a few more things I don't like. Plums and apricots and sweet potato... now, that may be it.

[teaberryblue.livejournal.com]

I only like zucchini when it is lightly covered in corn starch and flour and deep fried. I love broccoli with all my heart, though. I agree with you about...well, some mushrooms. I hate white button mushrooms and portobellos, but I love morels and hen of the woods and most of the darker, richer-tasting ones.

That is sad about the seafood; I heart seafood madly. Sweet potato I agree is gross, though.

[i-smell-apples.livejournal.com]

Ooh, veggie tempura. I try not to eat deep-fried food but I love me some tempura.