Cherry-on-top pickle Recipe
Ingredients
215g (1 cup) caster sugar
250ml (1 cup) water
250ml (1 cup) apple cider vinegar
4 dried bay leaves
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons fennel seeds
2 teaspoons black peppercorns
1 teaspoon whole allspice
1kg fresh cherries, stems removed
Cherry-on-top pickle Recipe
Method
Step 1
Stir sugar, water, vinegar, bay leaves, mustard seeds, fennel seeds, peppercorns and allspice in a large saucepan over low heat for 5 minutes or until sugar dissolves. Bring to the boil. Boil for 5 minutes.
Step 2
Add cherries to syrup. Bring to the boil. Remove from heat. Use a slotted spoon to divide cherries among five sterilised 250ml (1 cup) jars. Pour over hot syrup and seal. Store in the fridge.
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