Persian pickled cherries with tarragon

Persian pickled cherries with tarragon

Persian pickled cherries with tarragon

I need to somehow process the 6kg Rainer cherries I picked yesterday, and this recipe sounded so weird that I had to try it.

The recipe is from Diana Henry’s book “Salt sugar smoke”.

You need:

  • 500ml white wine vinegar
  • 3tbsp salt
  • 12 bruised black peppercorns
  • 400g cherries (these are rainier cherries)
  • 5 sprigs of tarragon
  • sterilised jar with a vinegar proof lid

All you need to do is

  • bring the vinegar, salt and pepper to a boil, then leave it to cool
  • put the cherries and tarragon into the jar, cover with the vinegar solution, try to get the air bubbles out by banging the jar, then put the lid on
  • wait 2 weeks before eating.

I have no idea how these will taste. There’s no sugar in the recipe, and although the cherries are really sweet I get the feeling that it might turn my face inside out!

I’ll report back in due course. I need to find something to do with the other 5.5Kg cherries now!