Pickled Cherries

Preparation time: 20 mins
Cooking time: 50 mins
Serves: 4 bottles


  • 1kg cherries, pitted
  • 1 red onion, very finely sliced
  • 48 curry leaves
  • 1½L white wine vinegar
  • 150g frozen raspberries
  • 2 cinnamon sticks
  • 100g caster sugar
  • 2 Tbsp rock salt


1 Mix the cherries, onion and curry leaves, then place in sterilised jars. Combine the vinegar, raspberries, cinnamon, sugar and salt in a medium saucepan and simmer for 20 minutes. Strain, then pour over the cherries and fit the lids.

2 Place the bottles in a pot of boiling water and simmer for 30 minutes, ensuring the water covers the bottles completely. Remove from the water and allow to cool, then refrigerate.