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Title: Vishnya Marinovannaya - Spiced Pickled Cherries
Categories: Ethnic Fruit Pickle Canning
Yield: 2 Quarts

2lbSweet cherries fresh
1 1/2cSugar
1cWater
3cCider vinegar
4 All spice berries
4 Cardamom pods, whole
2tbCherry brandy
1/4tsMace

Remove cherries, wash, place in a crock and cover with the vinegar. DO NOT pit the cherries! Let stand overnight, drain pouring vinegar into a sauce pan. Bring the vinegar to a boil, add sugar, mace, cinnamon, allspice, & cardamom. Simmer for 15 - 20 minutes. Cool, add the cherry brandy. Pour the pickling liquid oevr the cherries and allow to stand for 3 days. After 3 days drain the cherries, bring the liquid to a boil. Allow it to cool and then pack the cherries into a sterilized preserve jars. Cover with the liquid and seal the jars. Allow to stand at least 30 days before use. ORIGIN: Olga Federinkova, Pyatigorsk, Russia, circa 1996

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