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Cherries, Pickled

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 2 ingredients

  1. 1 lb. of sugar
  2. Vinegar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Ingredients.
  2. — Sound, not overripe Kentish cherries, gcod vinegar to cover them, to each quart of vinegar allow 1 lb.
  3. of sugar.
  4. Method.
  5. — Leave 1 inch of the stalks on the cherries, and pack them lightly in jars.
  6. Boil the vinegar and sugar together, pour it whilst hot over the fruit, and when cold tie paper over the jars.
  7. Let them stand in a cool place for 1 week, then drain off the vinegar, boil and skim well, and again pour while hot over the fruit.
  8. When cold cover closely, and keep in a cool, dry place.
  9. Time.
  10. — 7 days.
  11. Average Cost, from 4d.
  12. to 6 d.
  13. per lb.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
  • Colander