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Pickled cherries


Pickled Cherry Ingredients

Ingredients for 2 liter cans: For cherries:

  1. 1 kilogram cherry
  2. Icing sugar 100 grams
  3. Carnation 2 stars
  4. Table vinegar 9% 100 grams
  5. Vanilla floor sticks
  6. Cinnamon Floor Sticks

For marinade:

  1. Carnation 4 stars
  2. Allspice -6 peas to taste
  3. Black peppercorns 4 pieces
  4. Laurel leaf 3-4 pieces
  5. Cinnamon Floor Sticks
  6. Vanilla floor sticks
  7. Fresh mint leaves 6 pieces
  8. Cardamom 10 grains
  9. Sugar 100 grams
  10. Pure distilled water 450 grams
  • Main ingredients
  • Serving 2 servings
  • World Cuisine

Inventory:

Deep bowl - 2 pieces, Peeler, Liter jar - 2 pieces, Metal lid for preservation - 2 pieces, Plate, Deep pan - 3 liters, Tongs for preservation, Stewpan, Lid, Tablespoon, Preservation key, Wool blanket , Cremeca or plate

Cooking pickled cherries:

Step 1: Prepare the Cherry

In order to prepare a delicious pickled cherry, the berries must be ripe, juicy, large, elastic, sweet. We take the cherry, clean it from the stems and stalks. Put the berries in a deep bowl and fill with running cold water, give it, settle 10 - 15 minutes in this way we get rid of chemicals and animals that can live in berries, like worms. Then wash the cherries in water again. We take another deep bowl and directly above it, so that not a drop of precious juice is not wasted, we take out the seeds from the berries with the help of a seed remover. Prepared cherries, leave in a bowl with juice and pour it 200 grams of powdered sugar. Add 2 stars of cloves to the berries, half a vanilla stick, half a cinnamon stick and let stand in this form 30 to 40 minutes. Due to powdered sugar, cherries will put out the juice we need twice as fast as sugar, which dissolves very slowly.

Step 2: prepare inventory for conservation.

While the cherry settles, prepare the container for preservation. We wash 2 liter cans and 2 lids for preservation under running water with a small addition of any detergent or soda, which successfully copes with any kind of pollution. Wash thoroughly so that the container is perfectly clean. Then put a deep pot of water on the stove and turn it on to a strong level. After the water boils, gently lower the cans into it so that the water completely covers them. We sterilize the cans for 15 minutes, then we take them out of the boiling water with forceps for preservation and put down the neck on the table previously covered with a kitchen towel. At the same time as banks, we sterilize the lids for preservation. We draw running water into the stewpan, put 2 metal covers in it and put it on the stove, which is turned on at a strong level, when the water boils, we fasten the stove and sterilize the covers 15 minutes. Then set aside the stewpan and let the water cool. We leave the lids in stewpan with cooled water. There was still boiling water in the pan, in it we rinse all the previously washed equipment, with which we will prepare the pickled cherries.

Step 3: prepare the marinade.

While we washed and sterilized the inventory, the cherry managed to give juice. Approximately 500 milliliters of juice comes out from 1 kilogram of juicy cherry. It's time to cook the marinade. Pour 450 grams of pure distilled water into a deep pan and even put 4 cloves, 6 peppercorns, 4 peppercorns, 3 to 4 pieces of laurel leaves, half a stick of cinnamon, half a stick of vanilla, 6 pieces of fresh mint, 10 grains of cardamom and 100 grams of sugar. On a stove included, put a pan with all the ingredients on an average level, bring to a boil and fasten the stove to an average level. Then we take a bowl of cherries, cover it with a lid so that a small gap remains, and pour all the cherry juice from it into a pan with spices, water and sugar. Boil the ingredients for 15 to 20 minutes. Helping ourselves with a tablespoon, we firmly lay the cherries over the previously inverted neck, up to the sterilized jars, and fill them with hot marinades. Spread the remaining pots and bowls at the bottom evenly over the jars with a tablespoon. Infuse the cherry for 25 to 30 minutes.

Step 4: preserve the pickled cherries.

In principle, pickled cherries are ready and if you want to try it immediately, take 250 grams of pickled cherries with marinade and add 75 grams of kirschwasser to them - a strong alcohol based on cherries. Let the berries brew for 15 - 20 minutes and go ahead, taste. But in order to preserve the pickled cherry, it must be preserved. Therefore, we take a deep pan, put in it the jars of cherry covered with lids. Pour water into the container so that it does not reach the neck of the cans 2-3 fingers and sterilize the cherry in this way for 20 minutes. Sterilization time is considered after boiling water. Then we take out the cans from the pan using forceps for preservation and close them with a preservation key. Take out the jars carefully so that the lids do not fall. Turn over the closed jars with your throat, helping yourself down with a kitchen towel, and put in a non-blown place, cool down under a wool blanket for 1-2 days. Take the cooled cans with pickled cherries to a cool place, this may be a pantry, cellar or basement.

Step 5: serve the pickled cherries.

Pickled cherries are served chilled on a plate or in a bowl. After you open the jar of cherries, put its contents in a bowl and pour 140 - 160 grams of kirschwasser, let it brew for 30 - 40 minutes and then lay the berries along with the marinade and wine in the containers in which you are going to serve the pickled cherries. You can put whipped cream on top of the berries and pour black or white chocolate. Also, this type of cherry can be added to various types of desserts, ice cream or vanilla sauce. Pickled cherries are very impressed with sweet pastry, which can be dipped in syrup and washed down with delicious freshly brewed tea. I hope you and your loved ones like pickled cherries. Enjoy your meal!

Recipe Tips:

- - Instead of kirschwasser, you can add good sweet fortified red wine. If you want to make drunk, pickled cherries, add vodka based on 250 grams of cherries and 50 grams of syrup with good quality vodka.

- - A set of spices is not essential, if you do not like some of them or cause an allergic reaction, you can not add them to pickled cherries.

- - Very often in a pickled cherry put the zest of 1 lemon or 1 orange, per 1 kilogram of berries.

- - Banks can be sterilized in an autoclave or microwave.

- - If you don’t have a bone remover, you can pull them out with a pin.

- - You can marinate cherries either whole or cut into 2 halves.