Wednesday, January 5, 2011
Pickled sweet cherries
If you have left over cherries on the decline in the fridge looking all sad and lonely and are wondering what do to with them (as I was) a great idea I came across in Stephanie Alexander's cookbook was to pickle them, I adapted the recipe for my own liking and now my kitchen reeks of white wine vinegar.
Cherries contain anthocyanins which can reduce inflammation, you may have seen cherry juice in the healthy food store and it is often used for gout and arthritis. They also lower blood levels of cholesterol and triglycerides and they are very delicious fresh or pickled.
500g fresh sweet cherries red or yellow (yellow are not as sweet)
300g organic mountain raw sugar
500g white wine vinegar
1 star anise
3 cardamon pods
1 cinnamon stick
Fill a pretty jar with the cherries (stems removed)
In a sauce pan gently heat the white wine vinegar, sugar and spices, cook for ten minutes.
Cool mixture and pour over cherries, wait one week to eat.
Will keep one year, they might just get many wrinkles.