Pickled Cherries

These are fabulous with meats such as pork, duck and venison. I like to reduce the brine a little and pour over crispy roast pork. They’re also delicious over vanilla ice cream and make a fantastic gift!

Serves: 6+

Ingredients:

• 1 kg CherryHill Cherries, washed
• 2 cups water
• 1 cup sugar (use natural sugar for healthier option)
• ¾ cup Mazzetti Balsamic Vinegar of Modena
• (6% acidity minimum)
• Cinnamon sticks, broken up
• 1 tsp black peppercorns
• Zest 1 orange (optional)
• Coriander seeds (optional)

Method:

1. Score the base of each cherry with an “X” but leave the stones in — these add more flavour. Keep some stems intact but remove others as you wish.
2. In a small saucepan over medium-high heat, combine the water, sugar and Mazzetti Balsamic Vinegar of Modena. Bring the brine to a boil, then reduce the heat to low and simmer for 5 mins.
3. Meanwhile, divide the cinnamon sticks and peppercorns between 2 sterilised 500mL jars and fill each jar with the prepared CherryHill Cherries, packing them in as tightly as possible.
4. Immediately pour the hot brine into the prepared jars, covering the cherries completely and leaving a 2cm gap at the top. Wipe the rims clean with paper towel then top with sterilised lids and tighten to finger-tight.
5. Process the jars in a boiling water bath for 10 mins. Store the pickled cherry jars in a cool, dry spot for at least 1 week before eating (or up to 6 months, though it’s unlikely they’d actually last that long!).

Tip: If you don’t process the jars, keep them in the fridge for up to a month. If you are processing the jars, make sure you source a good-quality jar.