Salted Cherries
Ingredients
Directions
Make the brine
Combine 4 ounces of coarse sea salt with 1 gallon of water to create a brine.
Add underripe cherries to the brine and let them stand for 2 days.
After 2 days, add 2 more ounces of coarse sea salt to the brine.
Cure for three weeks
Let the cherries stand for 3 weeks, adding 1 ounce of coarse sea salt each week.
Can and serve
After 3 weeks, pack the cherries into cans, seal them, and store cold.
Before serving, rinse the cherries in fresh water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries (in the method)
- The fruit being cured; it softens and gives up moisture and flavor to the brine over time.
- Coarse sea salt
- Draws water out of the cherries and slows spoilage microbes, which helps preserve them.
The step that matters
Adding salt in stages. The cherries release water into the brine, diluting it. Topping up the salt keeps the brine strong enough to preserve the fruit through the long cure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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