Spicy pickled cornelian cherries
The preserved cornelian cherries taste tangy, sweet salty, fruity, juicy and incredibly delicious. They are ideal as a delicatessen, appetizer, finger food for a party or as a snack between meals. You can make spicy pickled cornelian cherries at home with just a few ingredients using this recipe.
Servings 2 500 ml jars
Equipment
- 2 sterilized preserving jars 500 ml each
Ingredients
- approx. 650 g cornelian cherries
- 500 ml water
- 1 bunch of dill
- 1/2 bunch of parsley
- 4 cloves of garlic
- 10 whole black peppercorns
- 4 whole cloves
- 100 g sugar
- 40 g salt
- 15 ml vinegar essence (25 % acidity) + 30 ml cold water
Instructions
- Peel and slice garlic.
- Chop dill and parsley very coarsely.
- Spread the garlic slices, the chopped dill and parsley, peppercorns and cloves over the bottom of the sterilized preserving jars (in my case, 2 jars of 500 ml each).
- Fill the preserving jars with cornelian cherries, shaking them a little so that the cornelian cherries are placed as close together as possible.
- In a small bowl, mix vinegar essence with 30 ml cold water and cover for the time being.
- Bring 500 ml of water to the boil, pour it over the cornelian cherries in the preserving jars up to the rim, put the lids on without closing them and leave to infuse for about 20 minutes.
- Pour the remaining hot water into a saucepan and dissolve sugar and salt in it.
- Using a sieve lid, pour the liquid from the cornelian cherries into the saucepan with the sugar salt water. (The cornelian cherries, all spices and herbs must remain in the preserving jars).
- Pour the same amount of vinegar essence diluted with water into each jar of cornelian cherries.
- Now bring the liquid in the saucepan to the boil and simmer for approx. 1 minute.
- Pour the boiling sugar-salt liquid over the cornelian cherries in the preserving jars up to the rim and seal them immediately.
- Place the preserving jars on the lids for approx. 20 minutes, then turn them over and leave them to cool.
- Then place the spicy pickled cornelian cherries in a cool, dark place and leave to stand for at least 2 weeks before opening a jar.
Notes
- Ripe but still firm fruit is best for pickling. Sort out overripe cornelian cherries that are already soft.
- You can use other herbs and spices.
- Adjust the amount of sugar and salt to your taste if necessary.
- Once opened, store the jar in the fridge and eat the leftover cornelian cherries as soon as possible.
- See the detailed tips and tricks for preserving cornelian cherries at the top of the article.