Best Sour Cherry Pickle Recipes

SOUR PICKLES RECIPE

Steps:

• Pour a quart of water into saucepan. Set it on the stove, and then turn up the heat to medium-high. Stir in the sea salt until it dissolves fully, and then allow the water to cool to room temperature.
• Trim the cucumbers of any tough stems and flower ends, and then place them in bowl. Cover them with cold water to refresh them, at least 20 minutes and up to 1 hour.
• Drain the cucumbers, and then place them into your jar. Drop in the garlic and spices, and then slide the horseradish leaf and dill into the jar. Cover the cucumbers with the saltwater brine. Place a weight over the pickles, and then seal the jar.
• Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and smell pleasantly sour - at least 1 week and up to 2 months, depending on how sour you like them.
• Eat the pickles right away, or store them in the fridge up to 1 year.

PICKLED SOUR CHERRIES

Steps:

• Bring vinegar, water and sugar to a boil, until sugar is dissolved.
• Remove from heat and add the peppercorns and bay leaves.
• Prick each cherry with a pin and drop them into the hot liquid.
• Pour the contents into a clean jar (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.

PICKLED CHERRIES

Steps:

• You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
• Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
• Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

SOUR PICKLES

Steps:

• Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
• Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
• Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
• Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
• Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.