Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.

Gallery

Recipe Summary

prep:
5 mins
additional:
3 weeks
total:
3 weeks
Servings:
8
Yield:
1 cup
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.

    Advertisement
  • Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

Cook's Note:

The key to this recipe is using completely colorless and flavorless vinegar.

Nutrition Facts

29 calories; protein 0.6g; carbohydrates 6.9g; fat 0.2g; sodium 147mg. Full Nutrition
Advertisement
Advertisement