Pickled Cherries

Although, on the whole, the French are not madly into pickles and chutneys, this is perhaps their most popular savoury preserve. It is very good with a great slab of chunky, rustic pork terrine, cold beef or ham, but best with a smooth and tasty duck or goose liver pâté. As with my jam recipes, when I say ‘pots’ I mean the ones you have kept and washed from your morning marmalade or confiture.