Pickled cherries for the winter: recipes for an appetizer, like olives, spicy, for meat, in Azerbaijani

When deciding how to stock up on ripe cherries for the winter, housewives, as a rule, select a suitable recipe for jam, jam or compote, or preserve the berries with sugar in their own juice. Unfortunately, not everyone knows that the sweet and sour beauty is good not only in dessert preparations. This is confirmed by proven recipes for pickled cherries - aromatic, juicy and spicy, with notes of various spices.

Such a berry will be able to compete with traditional olives and black olives on the table, and will also act as a successful addition to meat, fish and vegetable dishes. There is a point of view that the classic recipe for this delicacy was given to the world by Azerbaijani cuisine, but pickled cherries have long been prepared in some other countries.Today there are many interesting options for preparing this original and tasty snack, so even the most demanding gourmet will surely find among them something that he will like.

How to cook pickled cherries

In order for pickled cherries to turn out tasty and appetizing, you should take a responsible approach to the choice of ingredients for preparation:

• the berries to be pickled must be large and ripe, without bruised or spoiled “barrels”;
• Next, they should be sorted out, the branches, leaves and stalks separated, then carefully washed in cold water and laid out to dry on a clean towel;
• Usually this dish is prepared from berries with seeds, however, if the recipe specifies that they should be removed, it is advisable to do this carefully with a hairpin or pin so as not to crush the pulp.

The dishes in which the cherries pickled for the winter will be stored should also be prepared in advance. Jars (preferably small ones) need to be thoroughly washed with baking soda and sterilized in any convenient way - over steam, in the oven, in the microwave. Metal lids for preservation should be boiled.

Pickled cherries are an excellent addition to hot meat dishes.

Pickled cherries with pits are more spicy and look more beautiful than those prepared without them. However, the shelf life of such berries is shorter: during long-term storage, a dangerous poison, hydrocyanic acid, can form in the kernels of the seeds.

This is justified by the fact that during the cooking process the cherries will partially absorb the marinade, so more of it will be required.

Classic recipe for pickled cherries in Azerbaijani style

Sweet and sour cherries, marinated in Azerbaijani style, are often served as an appetizer to hearty, hearty meat or poultry dishes. This berry will ideally complement tender lamb shish kebab, grilled pork ribs, and oven-baked chicken cutlets. With a high probability, this appetizer will be the first to fly off the table, and inspired guests will probably ask for more.

Preparation:

1. Sort the berries, rinse and dry. The bones should not be removed.
2. Place the berries tightly in prepared sterile jars (0.25-0.5 l). Fill with boiling water to the top, then drain all the liquid and measure its volume.
3. For the marinade, boil purified water in a saucepan 1.5 times the calculated amount. Dissolve the required amount of sugar and salt in it, add spices. Boil for 10 minutes.
4. Pour marinade over cherries in jars. Add vinegar with caution.
5. Cover the jars with lids, place in a container with boiling water and sterilize for 10-15 minutes.
6. Roll up the canned goods. Turn the jars upside down, wrap them in a thick warm cloth and let them cool completely.

The classic way to prepare pickled cherries is considered to be the Azerbaijani recipe.

This snack should be stored in the refrigerator, and you can try it the very next day after preparation.

How to pickle cherries in juice for the winter

Many chefs prefer to seal cherries in their own juice for the winter because the recipe is extremely simple. It is worth noting that you can prepare pickled berries using the same principle - it will not take much time, and the result will certainly please you.

Preparation:

1. Dissolve sugar in heated water. Wait until it boils, pour in cherry juice and add spices. The last thing you need to do is add vinegar.
2. Distribute the washed ripe cherries into 1 liter jars and pour boiling marinade over them.
3. Sterilize the jars, covering them with lids, for 3-5 minutes in boiling water.
4. Twist, wrap and leave until cool.

Cherries in a marinade based on their own juice - a simple and tasty snack

Pickled cherries for the winter in jars along with cucumbers

At first glance, it seems that cherries pickled in jars along with cucumbers is a very strange recipe for preparing for the winter. But it’s enough to cook it at least once to understand that its advantage is not only its original appearance. The refreshing taste of cucumbers harmonizes very well with the sweet and sour cherries, soaked in a spicy marinade.

Calculation of products per liter jar:

Preparation:

1. Sterilize jars.Place spices on the bottom of each of them.
2. Wash the cucumbers, cut off the “tails” on both sides. Place them in jars.
3. Sprinkle washed cherries on top.
4. Pour boiling water over the contents of the jars and let stand for 20 minutes.
5. Drain the water. Dissolve salt, sugar in it, add vinegar. Bring to a boil again and pour the marinade over the cherries and cucumbers.
6. Covering the jars with lids, carefully place them in a wide saucepan with water and sterilize for 15 minutes from the moment it boils.
7. After rolling the jars, be sure to turn them over and cover them with a thick cloth. Leave until completely cool.

Cherries and cucumbers in a spicy marinade form an excellent duet

A very simple recipe for pickled cherries

The easiest way to prepare pickled cherries is with a minimum of spices: they can be placed on the table like olives, used to complement and decorate salads, desserts, and hot meat dishes.

Preparation:

1. The berries should be washed; if desired, you can remove the seeds from them.
2. Distribute into liter jars. At the bottom of each of them, first place 1-2 buds of cloves and a piece of cinnamon.
3. Boil water, dissolve sugar in it. Add vinegar.
4. Pour boiling marinade into the jars with the preparation.
5. Sterilize in a water bath for 10 minutes.
6. Seal tightly with lids, wrap tightly and let cool.

It’s very easy to prepare pickled cherries for the winter.

Another simple option for preparing pickled cherries is shown in the video:

Spicy pickled cherries

If you want to diversify your usual recipes with some exotic notes, you can try making spicy pickled cherries with cane sugar and citric acid. The latter will also help the berries retain their color and aroma for a long time. And in winter, the delicious syrup will make a wonderful drink, jelly or impregnation for pie crusts.

Preparation:

1. Place the prepared (washed and dried on a towel) berries into 4 half-liter jars, pour boiling water over them and let sit for 5 minutes.
2. Mix cane sugar with cinnamon and citric acid. Add water and put on fire, stirring until the sugar dissolves. After the syrup boils, cook it for about 1 minute.
3. Drain the water from the jars of berries. Place 1 star anise and a fresh clove basil leaf in each container. Pour boiling syrup over and immediately seal tightly.
4. Wrap tightly in a warm blanket and leave until completely cool.

Clove basil, star anise and cane sugar add a little exotic flavor to the traditional recipe.

Recipe for pickled cherries with meat

According to a Norwegian recipe, pickled cherries are traditionally served with fried meat and game. The “highlight” of the recipe is red wine, as well as the addition of fresh ginger root to the spice composition, thanks to which the taste of the marinade is even richer and brighter. The process of preparing this appetizer is not so simple, but the meat delicacy, complemented with cherries marinated in Norwegian style, can easily compete with restaurant-quality dishes.

Preparation:

1. Wash and dry fresh berries.
2. Mix wine, sugar and spices. Boil, add vinegar. Allow the liquid to cool.
3. Place the cherries in a convenient container and pour cold marinade over them. Leave in a cool place for 24 hours.
4. Drain the marinade into a separate container. Boil it again, cool and pour over the cherries again. Leave for another 1 day.
5. Bring the marinade to a boil again. Add cherries to it and, as soon as the liquid boils again, remove from heat.
6. Fill small sterile jars with the preparation. Close the lids tightly and wait to cool.

Norwegian-style spiced cherries are not easy to prepare, but the results are worth the effort.

Pickled cherries for the winter in jars with apple cider vinegar

If you prepare a marinade for cherries for the winter based on aromatic apple cider vinegar, then you can easily limit yourself to a minimum amount of spices. The berry will still turn out excellent - moderately spicy, juicy and fragrant.

Preparation:

1. Place the washed berries in a wide container, pour in apple cider vinegar and leave to steep for 24 hours.
2. Carefully pour the vinegar into a separate bowl.
3. Remove the seeds from the berries. Cover the cherries with half of the prepared sugar, add cinnamon and cloves. Leave for another day in a cool place to marinate.
4. Boil the apple cider vinegar that was previously poured over the cherries for 5 minutes. Pour it into the bowl with the berries, stir and put on medium heat. Cook for about 5 minutes after boiling.
5. Remove the berries from the stove.Add the remaining sugar, stir and let stand for another 1 hour.
6. Place the product in small jars, cover with lids and sterilize in a water bath for 15 minutes.
7. Roll up the canned goods. Turn the jars upside down, cover with a blanket and wait to cool. Then place the pickled cherries for storage in the cellar or refrigerator.

Marinade for cherries based on apple cider vinegar is very aromatic

What do you eat pickled cherries with?

Pickled cherries go well with many different dishes:

• it perfectly complements hot dishes of meat, fish, and game;
• it is put on the table in the same cases as olives;
• This berry is used to decorate vegetable and fruit salads;
• it is served for dessert with ice cream, tea or coffee;
• if this berry has been pickled with a lot of sugar, it will be a wonderful addition to natural yogurt and cottage cheese;
• it can also be used as an unusual filling for a homemade pie;
• They also use it as an appetizer for strong drinks - vodka or cognac.

Storage rules

Cherries pickled with pits should not be stored for more than 8-9 months. As for the berries from which the seed is extracted, such preparation remains edible for two years. A hermetically sealed sterile container allows you to store such home-canned food both in the cellar and on the loggia or on the pantry shelf in a city apartment. However, after opening a jar of this snack, it should be stored in the refrigerator.

Conclusion

Recipes for pickled cherries change the stereotypical idea that only sweet delicacies can be made from this berry. Spicy, aromatic, sweet and sour preparation for the winter will be an excellent addition to hot meat dishes, side dishes and salads, although it will also prove excellent as a component of dessert. You can limit yourself to the simplest and fastest option for pickling cherries, which requires a minimum of ingredients and time. But if you wish, you can easily choose an unusual and original way to prepare this snack, allowing you to surprise and pamper your guests. In any case, the choice of strategy for creating a dish is up to the cook; the main thing is to follow all the subtleties of preparation and not forget about the shelf life of the product.

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