Gaby
The sweetest cherries are at their peak from late June to mid-July, making it the perfect time to start preserving them. Pickled cherries won’t just be a dessert; they’ll make a zesty appetizer or a side dish for meat or vegetable dishes. Preserving cherries this way can diversify a limited winter diet and provide health benefits. The high iron content in summer cherries boosts hemoglobin levels and can improve conditions related to anemia. Cherries have a diuretic effect, helping eliminate excess fluid from the body and reducing swelling and high blood pressure. Potassium helps normalize heart function and strengthens blood vessels. Coumarin can thin the blood and help prevent clot formation. Fiber stimulates intestinal peristalsis and improves digestion. B vitamins and melatonin support the nervous system, boost resilience to stress, and promote better sleep. Finally, the antioxidants in cherries help protect cells from free-radical damage, which may reduce cancer risk and slow aging.
Ingredients: 1 liter of water; 1 kg of cherries; 100 g of sugar; 200 g of wine vinegar; 1 head of garlic; 5 allspice berries; 2 cloves; 1 tablespoon of ground cinnamon; 5 g of mustard seeds; 3 g of coriander; 2 bay leaves; 30 g of salt.
Wash the cherries, remove the stems, and pit them. Dissolve the sugar in water and bring it to a boil. Stir until all the sugar is dissolved. Add the spices to the syrup and let the marinade steep for a bit.
Pack the prepared cherries into jars and pour the hot syrup with vinegar and spices over them. Place the jars in a pot, lining the bottom with a towel. Cover the jars with lids, fill the pot with water up to the “shoulders” of the jars, and sterilize for half an hour from the moment the water starts boiling.
Remove the sterilized jars of cherries and seal them with lids. Turn the sealed jars upside down, wrap them in a blanket, and let them cool in that position.
Serve the pickled cherries alongside meat dishes—the tangy sweet-and-sour component will elevate the flavor of the meat.
Life Hack
Use this same method to pickle other berries, fruits, or a mix—strawberries, cherries, gooseberries, red and white currants, cranberries, grapes, apricots, plums, unripe melons, and even watermelon rinds. Pickled berries and fruits can be used in salads and sandwiches, or served with shish kebabs, roasted goose, turkey, or chicken.
Also check out the recipe for pickled watermelon.
