Pickled Cherries and Riberries
Sweet and plump, it is always a pleasure when cherries appear in summer. Perhaps it is their cruelly short season, or that they are around at Christmas time, that makes us wish that we could do something to prolong the festive fruit. Pickling cherries is the answer.
This recipe has the added goodness of Australian native riberries - a perfect pairing for cherries. Packed full of folate, manganese and calcium, riberries are a tart native Australian berry that mature from December to February, making them a ideal seasonal match for the summer cherry harvest. Riberries are readily available through online native food stores, usually coming frozen. Try to use cherries that are ultra-ripe and juicy for this recipe to achieve the most flavour when pickled - grab a box end of the season for next to nothing, and enjoy your haul until late Autumn.
Makes 2 large jars
What You Need
1 ½ cups apple cider vinegar, white balsamic or white wine vinegar
1 ½ cups filtered water
1 cup raw sugar
1 tbs salt flakes
2 tsp whole black peppercorns
6 whole cloves
2 cups sweet cherries (about 300-350g), washed and stems removed
1 cup riberries, washed
What To Do
1. In a medium sized saucepan, combine all the ingredients except for the cherries and riberries, and bring to a boil. Boil the mixture for two minutes, stirring to ensure all the sugar has dissolved.
2. Remove from the heat and set aside to slightly cool for about five minutes. Whilst waiting for the pickling liquid to cool, distribute the cherries and riberries between two large sterilised jars. Pour the pickling liquid into the jars, making sure all of the fruit is fully covered.
3. These pickles can be eaten as soon as two hours after you’ve made them, but are best after a week or so, and will last for up to three months in the fridge.
How To Enjoy
- Smothered over a gooey soft cheese
- Tossed through salads with grains and legumes
- Muddled with gin and tonic - hell yeah!