Olived Cherries
Ingredients
Directions
Prepare
Fill jars with firm cherries with stems.
Pour vinegar over the cherries.
Add salt to the vinegar.
If the vinegar is strong, dilute it with water.
Seal
Seal the jars with lids.
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
- Firm fruit that holds its shape and texture in the pickling liquid.
- Vinegar
- Provides the acidity that flavours and preserves the cherries.
The step that matters
Diluting strong vinegar. Acidity is what preserves and flavours the pickle. If the vinegar is too strong, diluting it with water softens the sharpness so it does not overpower the fruit.
“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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