Pickled sweet and sour cherry confit Recipe

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  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Cherry(s) : 250 g
  • Red alcohol vinegar : 15 cl
  • Caster sugar : 30 g
  • Star anise : 1 whole
  • Cinnamon stick(s) : 1 whole
  • Lemon(s) : 0.5 whole
  • Water : 12 cl
  • Fine salt : 5 pinch(es)
  • Ground coriander : 2 g
  • Freshly ground black pepper : 2 g
  • Orange(s) : 0.5 whole
Method
  • 1. PREPARE THE JAR :

    Sterilize the jar: put the jar in a pot with boiling water for a couple minutes in order to pasteurize it, then let it dry without cleaning it.

  • 2. PREPARE THE FRUITS :

    Wash and trim the Cherries.
    Remove thin strips of peel from the oranges and lemons.
    In a large pot, make a caramel: melt the sugar without stirring, until the sugar becomes a brunette colour.
    Deglaze using the vinegar and water, then add the rest of the ingredients.
    Bring to boil the brin, then take it off the heat and let it cool down.
    Finally, filter the liquid.

  • 3. FOR PRESERVATION :

    Fill up the jar with the cherries, then pour the brin.
    Hermetically seal the jar, making sure that the joint is well placed.

Chef's tip

«These cherries can be consumed all year long with cured meat or salads. »

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