Wednesday, 12 January 2011

pickled cherries

Day 3 of Seven Days of Cherries

This couldn’t be a simpler recipe.

Pickled cherries are a fantastic accompaniment to rich game meat like roast goose, as the original recipe suggests.

Geese for eating aren’t very common in Australia and honestly I’ve never seen goose meat at any of the fancy butchers I’ve visited around Sydney, but there’s nothing stopping you serving these pickled beauties with roast duck or pork. Just as tasty and rich and also requiring a little acidity to cut through the fatty goodness.

Honk, honk! The geese will be pleased.

Pickled Cherries

Recipe from Australian Gourmet Traveller Magazine. Serves 6 as a side dish.

500g cherries
425ml white wine vinegar
12 black peppercorns
350g caster sugar
3 bay leaves

1. For pickled cherries, place cherries in a sterilised jar and set aside.

2. Combine remaining ingredients in a saucepan, bring to a simmer over medium heat.

3. Cool, strain, pour over cherries, seal and refrigerate for 1-2 days, inverting occasionally.


  1. Ooh you know I don't think I've ever had pickled cherries! I'm intrigued now. I made goose for Christmas and I had to pre order it which I think is usually the case here so that's why I don't think you see it in the actual shops so much :)

  2. These look gorgeous- I bet in a salad with some duck breast they'd be just divine....


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