Pickled Cherries

Directions

1. 1
   Trim the stalks of the cherries so that there is only 6mm protruding from the fruit.
2. 2
   Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.
3. 3
   Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so.
4. 4
   Allow to cool.
5. 5
   Pour the liquid over the cherries and leave to marinate for 24 hours.
6. 6
   The next day, strain the marinade from the cherries, reheat it and the remaining unused vinegar and boil for 5 minutes.
7. 7
   Allow to cool, cover the cherries and seal the jars.
8. 8
   Leave for at least one month before eating.