Have you tried at least once in your life to bite a hundred grams of tomato sprinkled with sugar, and a cucumber, which dip in honey? If not, then I recommend you cook this wonderful canned cherry. She's not at all sweet. For me it’s even tastier than olives, and on the festive table, you know how to surprise everyone with canned cherries.
Brine per 1 liter of water:
- Water - 1 liter;
- salt - 1 tablespoon;
- sugar 1.5 tablespoons;
- vinegar essence - 1 teaspoon;
- black pepper peas;
- allspice peas;
Canned Cherry Step-by-Step Recipe
- Before preserving the cherry, it must be cleaned of cuttings and twigs, put in prepared jars.
- Next, fill the cherry with boiling water for 10 minutes, then drain. But do not pour water, but drain it into a separate container so that you can determine how much water you need to take to prepare the brine.
- Now you need to take one and a half times more water than happened from the drained cans and prepare a brine from it. You know why, salt water very quickly penetrates into cherries than fresh water, so salt water will go away exactly one and a half times more than fresh water.
- So, we prepare the brine, add salt, sugar, all the spices at our discretion, and add the vinegar essence after boiling, carefully so as not to dilute it, but vinegar should be felt.
- Pour the finished brine into jars of cherries, try to get the spices in equal shares in each jar.
- Close the lids, turn upside down and wrap in a blanket. Let stand until completely cooled.
- Store cherries in a cool, dry place.
In the summer season, I would advise you to close one jar of canned cherry with a capron lid and refrigerate. In the season of barbecue, but under a glass of red wine, you can’t imagine a better snack.
Delicious to you preparations and bon appetit!