Ingredients
- moscatel vinegar 150ml
- white wine vinegar 50ml
- caster sugar 75g
- bay leaf 1
- thyme a few sprigs
- sea salt 1 tsp
- black peppercorns ½ tsp
- cherries 500ml, pitted
Method
-
Step 1
Put all of the ingredients, except the cherries, into a small pan with 200ml water and bring to the boil, stirring to dissolve the sugar and salt. Pack the cherries into a sterilised 1-litre jar and pour over the pickling liquid. Seal the jar, allow to cool, then chill. Good after a few days, best after a week when the vinegar has mellowed a little.
Eat with charcuterie, meat or in salads.
Nutritional Information
- Kcals 17
- Carbs 3.9g
- Sugars 3.9g
- Fibre 0.3g
- Protein 0.2g
