Vinegar Cherries

For the pickled cherries, wash the cherries, drain well, remove the pits and place in a bowl. Bring the sugar, vinegar, cinnamon and cloves to the boil with 100 ml of water and pour over the cherries until boiling.

Weigh down with a plate, cover and leave to infuse overnight. Pour off the juice into a saucepan, reduce by a quarter and pour over the cherries again.

Bring to a good boil, pour hot into jars and seal with the rubber ring. Boil down at 85 degrees for about 20 minutes.

Preparation Tip:

Vinegar cherries can be added to salads and desserts or served as a side dish with meat or game.

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