Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.