Name: Pickled Cherries
Ingredients: large ripe cherries on the stems; best cold vinegar

Pickled Cherries

Ingredients

large ripe cherries on the stems
best cold vinegar

Directions

Fill a glass jar halfway with large ripe cherries on the stems.
Pour in enough best cold vinegar to cover the cherries completely. Do not cook.

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

What each ingredient does

Cherries: Provide the fruit flavour and sweetness that the vinegar sharpens.
Cold vinegar: Acts as the preserving liquid, adding acidity that gives the cherries a tart, pickled taste.

“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.