Keith Floyd

Cerises aigres douces

Pickled Cherries

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

These sweet-sour pickled cherries make an excellent accompaniment to any cold roast meats, pâtés, terrines and so on, and are good to nibble while you are drinking an aperitif.

Ingredients

  • 5 lb (2.25 kg) cherries in perfect condition
  • Sugar
  • 2½

Method

Trim the stalks of the cherries so that there is only ¼ in. (6 mm) protruding from the fruit. Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.

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