932 Bigarreaux Confits

Pickled White-heart Cherries

Method

Choose very firm cherries and prepare them by leaving 2 cm (1 in) of the stalk. Place in a preserving jar with a few leaves of tarragon distributed among them. Cover with boiling vinegar containing 8 g (⅓ oz) salt per 1 litre(1¾ pt or 4½ U.S. cups) vinegar and allow to macerate for 15–20 days. Serve in a ravier with a few spoonfuls of the marinade.

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