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How to make cherry pickle

Prep Time20 minutes
Cook Time0 minutes
Resting time7 days
Course: Side Dish
Cuisine: iran

Ingredients

  • 1 kg Cherries or sour cherries
  • 2 cup Vinegar
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • Few leaves Fresh mint (or 1 tbsp dry mint) optional
  • 1 tsp Coriander seeds optional

Instructions

  • Wash the jar and let it dry completely.
  • Remove the cherries stems.
  • Wash the cherries and spread them on a clean towel to dry.
  • Mix white vinegar with sugar and salt and put on heat. When it boils a little, turn off the heat. Let it cool.
  • After the cherries are completely dry, pour them into a clean jar.
  • Pour vinegar and salt mixture on them.
  • Pour a spoonful of coriander seeds and fresh mint into the glass. Close the glass lid tightly.
  • Pickled cherries will be ready after 1 week. It can be stored in the refrigerator for up to 1 year.

Notes

  • Use healthy cherries / sour cherries to make pickles. Damaged, ugly and crushed cherries are not suitable for this recipe.
  • Pouring sugar will reduce the sharpness of vinegar and you won't be bothered while eating.
  • Wash the pickle jar and let it dry completely or dry it with a towel. Containers used for pickling must be completely free of wetness and fat so that it does not mold.
  • Let the sour cherries and the vinegar on them fill the jar; In this way, the possibility of air entering the jar will be less.
  • You can put plastic on the glass, then close the lid tightly. Covering the jar mouth with plastic prevents the air from entering and the pickle does not mold.