Pickled Cherries & Cherry Vinegar

Discussion in 'Food and nutrition' started by Ranee Mueller, Jul 6, 2005.

  1. From Fancy Pantry:

    Cherries in a Sweet Nine Day Pickle

    2 pounds ripe, but firm sweet or sour cherries
    3 cups distilled white vinegar, or slightly more if needed
    4 cups sugar

    1. Rinse, stem and pit the cherries; you should have about seven cups.

    2. Combine the cherries with the vinegar in a half gallon glass jar or
    a ceramic or stainless steel bowl, being sure the fruit is covered with
    vinegar; if necessary, add more. Cover the container tightly and let it
    stand three days in a cool spot.

    3. Drain off the vinegar and, if you like, reserve it for either Cherry
    Vinegar or Four-Fruit Vinegar, or add another batch of cherries to it
    for a second round of pickling.

    4. Layer half the cherries with half the sugar in each of two
    sterilized quart size canning jars, finishing with sugar. Wipe the lips
    of the jars and cap them with sterilized new two-piece lids; do not
    screw the lids down tightly enough to seal them, as you want to remove
    them later. Set the jars in a cool spot where you'll remember to shake
    them gently every day or so, inverting them a few times as you shake.
    At the end of a few days (original family recipe allowed nine days), the
    sugar will have disappeared into the syrup.

    5. Transfer enough cherries and syrup from one jar to fill the other
    almost to the rim, and transfer the remaining quantity to a sterilized
    pint canning jar. Cap again, tightly this time, with sterilized new
    two-piece lids; label the jars and store them in a cool, dark spot. The
    cherries will look shriveled and the syrup will seem far too abundant at
    this point; just let everything rest for about a month, and the fruit
    will absorb most of the syrup and plump up considerably. Refrigerate
    the cherries after a jar is opened.


    Cherry Vinegar

    2 pounds firm-ripe sweet or sour cherries
    3 cups white wine vinegar, rice vinegar or distilled white vinegar
    6 tablespoons sugar

    1. If you are making Cherries in a Sweet Nine Day Pickle, rinse stem
    and pit the cherries for that recipe and follow it through step 3.

    2. If you are intent on cherry vinegar only, rinse, stem and crush the
    cherries listed above. Combine them with the vinegar in a sterilized
    dry 2-quart jar or crock, being sure they are well covered; if not, add
    a little more vinegar. Cover the crock and leace the cherries to steep
    for a week to 10 days.

    3. Drain the vinegar from either batch of fruit. If you're making
    pickled cherries, proceed with step 4 of that recipe. (Optionally,
    instead of proceeding directly to the next step below, you may want to
    add to the strained off vinegar a second batch of fruit and steep it
    three days, then drain off the vinegar to use here and proceed with the
    pickle recipe plus step 4 below.) If you're making vinegar alone,
    proceed with step 4 below.

    4. Strain the vinegar through a fine sieve, no need to line it, into a
    stainless steel or enameled saucepan, pressing on the pulp to obtain all
    the liquid. Discard the debris in the strainer. Add the sugar to the
    vinegar and heat the mixture just to simmering over medium heat; simmer
    it, uncovered, for three minutes. Cool the vinegar.

    5. Skim off any foam and strain the vinegar into one or more
    sterilized, completely dry bottles. For ultra-clear vinegar, before
    bottling, you may want to filter it through a dampened filter paper
    fitted into a coffeemaker cone or a funnel. Cap or cork the bottles
    (use new corks only) and store in a cool spot out of the light. If
    sediment should form, it is harmless; it can be removed by filtering the
    vinegar again, or by decanting it.

    I cannot find the method for the brandied cherries, but I remember it
    was whole cherries, stemmed, poked with a skewer and packed into a jar,
    cover with good quality brandy and seal with the lid. Leave for at
    least three months before using, I waited a year.

    Regards,
    Ranee

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    "She seeks wool and flax, and works with willing hands." Prov 31:13

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