Gaby
The sweetest cherries are at their peak from late June to mid-July, making it the perfect time to start preserving them. This won’t just be a dessert; it will serve as a zesty appetizer or a side dish for meat or vegetable meals. Such preservation can not only diversify the limited winter diet but also provide significant health benefits. The high iron content in summer cherries boosts hemoglobin levels and improves conditions related to anemia. Cherries have a diuretic effect, helping to eliminate excess fluid from the body, combating swelling and high blood pressure. Potassium normalizes heart function and strengthens blood vessels. Coumarin thins the blood and prevents clot formation. Fiber stimulates intestinal peristalsis and enhances digestion. B vitamins and melatonin strengthen the nervous system, increase stress resilience, and promote better sleep. Finally, the antioxidants in cherries protect cells from damage caused by free radicals, preventing cancer development and slowing down aging.
Ingredients: 1 liter of water; 1 kg of cherries; 100 g of sugar; 200 g of wine vinegar; 1 head of garlic; 5 allspice berries; 2 cloves; 1 tablespoon of ground cinnamon; 5 g of mustard seeds; 3 g of coriander; 2 bay leaves; 30 g of salt.
Wash the cherries, remove the stems, and pit them. Dissolve the sugar in water and bring it to a boil. Stir until all the sugar is dissolved. Add the spices to the syrup and let the marinade steep for a bit.
Pack the prepared cherries into jars and pour the hot syrup with vinegar and spices over them. Place the jars in a pot, lining the bottom with a towel. Cover the jars with lids, fill the pot with water up to the “shoulders” of the jars, and sterilize for half an hour from the moment it starts boiling.
Remove the sterilized jars of cherries and seal them with lids. Turn the sealed jars upside down, wrap them in a blanket, and let them cool in that position.
Serve the pickled cherries alongside meat dishes—the tangy sweet-and-sour component will elevate the flavor of the meat.
Life Hack
You can use this same method to pickle other berries, fruits, or a mix of them—strawberries, cherries, gooseberries, red and white currants, cranberries, grapes, apricots, plums, unripe melons, and even watermelon rinds. Pickled berries and fruits can be used in salads and sandwiches, served with shish kebabs, roasted goose, turkey, or chicken.
We also recommend checking out the recipe for pickled watermelon.
