- 175ml cider vinegar
- 175ml water
- 100g caster sugar
- 2 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tsp chilli flakes
- 2 bay leaf
- 500g cherry, see tip, below
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.
Stoning the cherries
We didn't stone the cherries for this recipe as they keep their shape better left whole - but you need to warn diners about the stones to avoid the threat of broken fillings! You can stone them if you prefer.