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Pickled cherries


175ml cider vinegar
175ml water
100g caster sugar
2 tsp coriander seeds
1 tsp chilli flakes
2 bay leaves
500g fresh cherries, stemmed and pitted (use the pitting technique for the Frozen cherries recipe)

1. Wash jars and lids in hot soapy water and rinse well. Place the jars in the oven on a moderate temperature (about 100°C) for 10 minutes to sterilise.
2. Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pot. Bring slowly to the boil, stirring to dissolve the sugar.
3. Simmer for 5 minutes and then remove from the heat.
4. Pack the cherries into the jars and pour over the spiced liquid while still hot.
5. Seal the jars straight away and leave for 2 weeks before eating.
6. The pickled cherries will keep in a cool, dry place for up to 1 year.

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