Bavarian Vinegar Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg sweet cherries
- 100 g preservin suar, 3: 1
- 200 g suar
- 150 ml red wine vinegar
- 100 ml water
- 1 stick cinnamon
- 4 carnation (s)
- 1 vanilla pod (only the shell)
Print Recipe
Pin Recipe Instructions
- I would like to dedicate this recipe to phoenix64w, who made it available to me.
- Thank you very much for the great inspiration.
- Wash the cherries, dry them well, pit and quarter them.
- Boil both types of sugar with water, vinegar and the spices to a syrup. Bring to the boil and pour hot over the cherries. Weigh down the cherries with a plate and let them steep overnight.
- The next day, drain the cherries and collect the brew. Reduce the stock by about 1/4 and pour it hot over the cherries again.
- On the third day, drain the cherries again, collect the brew and let it reduce again. Add the cherries and briefly bring to the boil in the stock. Take out the spices.
- Immediately pour hot into twist-off jars and close. Let cool upside down. The cherries should steep for a good 2 weeks before trying them.
- The Bavarian vinegar cherries go well with game, cheese, but also vanilla ice cream.
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