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Pickled Cherries Without Cooking

A preserved cherry dish made by soaking cherries in a sugar and vinegar solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pickled Cherries Without Cooking

Ingredients

Directions

Prepare

  1. Remove stems from cherries, but do not pit them.

  2. In a pot, combine sugar and vinegar; scald the mixture without boiling.

  3. Let the vinegar mixture cool.

Pickle and seal

  1. Pour the cooled mixture over the cherries in bottles.

  2. Seal the bottles.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Adds sweetness and balances the sharpness of the vinegar.
Vinegar
Provides acidity that preserves the cherries and gives the pickle its tang.
Cherries
Supply the fruit that is flavored and softened by the pickling liquid.

The step that matters

Scald the mixture without boiling. Heating the sugar and vinegar just enough to dissolve the sugar helps the liquid blend evenly. Boiling would drive off vinegar's aroma and can make the pickle taste harsher, so the mixture should only be brought to scalding temperature.

“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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