INGREDIENTS
500 g of cherries
½ liter of excellent white wine vinegar or ½ liter of excellent apple vinegar
100 g of sugar
A laurel leaf
A piece of cinnamon sticks
PREPARATION OF THE RECIPE
After washing them, widen the cherries in a cloth and allow them to dry well in the air. Then I remove the peduncle and arrange the fruits, well-tightened, in a jar, washed and sterilized (I keep it for 5 minutes in the hot oven).
Towel vinegar in a saucepan with sugar, bay leaf and cinnamon and boil for a few minutes. I let it cool before pouring it on the cherries along with the aromas, making sure they are well covered.
I insert the plastic cage to keep the cherries always submerged, then close the jar and let it rest for at least a month, preferably two, before using them.
When the cherries are over, I do not bake the preservative liquid. I use it to season the salad differently or to deflate certain meat preparations (lamb, rabbit, duck or pork) or even for sweet and sour foods.
