Ingredients
- 1 kg of dark Morello cherries without stalk
- 400 g of white sugar
- 8 crushed cloves
- 8 grains of crushed allspice
- 1 l of red wine vinegar
Instructions
- Boil all the ingredients except the cherries for 10 minutes and allow cooling.
- Fit the cherries as tightly as possible into screw top jars and pour the vinegar over them, ensuring that the jars are full to the brim, then screw on the lids.
- Keep for one month before using.
Notes
Serve them as an accompaniment to raclette or cold meats.
Replace the allspice with two cinnamon sticks and two nutmegs. Break the cinnamon sticks and grind the nutmegs. Filter the vinegar before filling the pots.
A little story
One of Papounet’s recipes.