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”.
- 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!