- Prep Time
- 5 mins
- Cooking Time
- 24 h
- Total Time
- 24 h
- Makes
- 2 cups (500 mL)
Ingredients
- 2 cups
- cherries, pitted
- 500 mL
- 2
- whole cloves
- 1 sprig
- fresh thyme
- 1 tsp
- coriander seeds
- 5 mL
- 1 tsp
- peppercorns
- 5 mL
- ½ tsp
- allspice berries
- 2 mL
- ½ cup
- apple cider vinegar
- 125 mL
- ⅓ cup
- sugar
- 75 mL
- 2 tsp
- pickling or kosher salt
- 10 mL
Method
- Step 1
- Pack cherries, cloves, thyme, coriander seeds, peppercorns and allspice berries in 2-cup (500-mL) canning jar. You may have a few cherries left over.
- Step 2
- In small saucepan, combine vinegar, ¼ cup (60 mL) water, sugar and salt; bring to a simmer until salt dissolves. Pour hot brine over cherries filling to about 1/4 in. (5 mm) below the jar rim. Seal with lid. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 1 week.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 45
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Sodium:
- 290 mg