Tartines with blue cheese, fig & ham
Put together a casual French table for lunch with friends, with charcuterie and cheese from the deli and homemade snacks
Pickled cherries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 litre
Skip to ingredients
- 175ml cider vinegar
- 175ml water
- 100g caster sugar
- 2 tsp coriander seed
- 1 tsp chilli flakes
- 2 bay leaves
- 500g cherrysee tip, below
Nutrition: per 2 tbsp
- kcal21
- fat0glow
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
Method
step 1
You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
step 2
Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
step 3
Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.
