Dieser Beitrag ist auch verfügbar auf:
Deutsch
These preserved cornelian cherries taste tangy, sweet salty, fruity, juicy and incredibly delicious. They are ideal as a delicatessen, appetizer, finger food for a party or as a snack between meals. You can make spicy pickled cornelian cherries at home with just a few ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Which cornelian cherries to pickle?
You should only pickle ripe, but still firm cornelian cherries. Sort out overripe fruits that are already soft. They are ideal for cooking the sweet cornelian cherry jam, the spicy cornelian cherry sauce and for baking the cornelian cherry cake.
Herbs and spices of your choice
You can pickle cornelian cherries with any spices you like, similar to the salad “Donskoy” or the vegetable salad with tomatoes. You can also replace herbs in the recipe or add some more.
For example, replace parsley with fresh coriander. Other spices you can add include mustard seeds and dried bay leaves.
How to serve spicy pickled cornelian cherries
The spicy pickled cornelian cherries can be enjoyed in a variety of ways, just like the pickled peppers. They taste delicious and are a real eye-catcher.
The pickled cornelian cherries are perfect as a delicatessen or appetizer, similar to the pickled radishes. You can snack on them as a savory snack between meals.
They are ideal as finger food for Christmas or New Year’s Eve parties. They bring a fruity, spicy taste to the dining table in winter.
You can also use the spicy pickled cornelian cherries to garnish various main courses and salads. They taste delicious with vegan patties, such as the lentil patties, the oatmeal patties or the kidney bean fritters, and with the vegan roast too.
You can also serve the spicy pickled cornelian cherries alongside the refrigerator pickles and the herb bread at a barbecue party. So preserve some this fall for next summer.
How to store
After pickling spicy cornelian cherries in late summer or fall, the first jar is usually not opened until winter. In the meantime, they can steep well and taste best then. If you want to try them earlier, you should let them rest for at least two weeks beforehand.
Store the spicy pickled cornelian cherries in a cool and dark place, for example in the cellar, just like the homemade apple jam or cherry plum jam. Once opened, you should keep the jar with the leftover fruit in the fridge and use it up as quickly as possible.
The spicy pickled cornelian cherries are
- tangy,
- fruity,
- juicy,
- sweet salty,
- very tasty,
- colorful,
- aromatic,
- healthy,
- vegan,
- easy to make at home,
- ideal as a delicatessen, appetizer, finger food or snack.
How to pickle spicy cornelian cherries: tips and tricks
- Ripe but still firm fruit is best for pickling. Sort out overripe cornelian cherries that are already soft.
- You can use other herbs and spices in the recipe.
- Adjust the amount of sugar and salt to your taste if necessary.
- Store the spicy pickled cornelian cherries in a cool, dark place. Once opened, store the jar in the fridge and eat the leftover cornelian cherries as soon as possible.
Have you preserved cornelian cherries using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Also try these fruity recipes for fall:
- Fall fruit salad – with crunchy walnuts
- German plum cake with nuts – sheet bake
- Apple cookies recipe – fruity fluffy pastry
Spicy pickled cornelian cherries
Equipment
- 2 sterilized preserving jars 500 ml each
Ingredients
- approx. 650 g cornelian cherries
- 500 ml water
- 1 bunch of dill
- 1/2 bunch of parsley
- 4 cloves of garlic
- 10 whole black peppercorns
- 4 whole cloves
- 100 g sugar
- 40 g salt
- 15 ml vinegar essence (25 % acidity) + 30 ml cold water
Instructions
- Peel and slice garlic.
- Chop dill and parsley very coarsely.
- Spread the garlic slices, the chopped dill and parsley, peppercorns and cloves over the bottom of the sterilized preserving jars (in my case, 2 jars of 500 ml each).
- Fill the preserving jars with cornelian cherries, shaking them a little so that the cornelian cherries are placed as close together as possible.
- In a small bowl, mix vinegar essence with 30 ml cold water and cover for the time being.
- Bring 500 ml of water to the boil, pour it over the cornelian cherries in the preserving jars up to the rim, put the lids on without closing them and leave to infuse for about 20 minutes.
- Pour the remaining hot water into a saucepan and dissolve sugar and salt in it.
- Using a sieve lid, pour the liquid from the cornelian cherries into the saucepan with the sugar salt water. (The cornelian cherries, all spices and herbs must remain in the preserving jars).
- Pour the same amount of vinegar essence diluted with water into each jar of cornelian cherries.
- Now bring the liquid in the saucepan to the boil and simmer for approx. 1 minute.
- Pour the boiling sugar-salt liquid over the cornelian cherries in the preserving jars up to the rim and seal them immediately.
- Place the preserving jars on the lids for approx. 20 minutes, then turn them over and leave them to cool.
- Then place the spicy pickled cornelian cherries in a cool, dark place and leave to stand for at least 2 weeks before opening a jar.
Notes
- Ripe but still firm fruit is best for pickling. Sort out overripe cornelian cherries that are already soft.
- You can use other herbs and spices.
- Adjust the amount of sugar and salt to your taste if necessary.
- Once opened, store the jar in the fridge and eat the leftover cornelian cherries as soon as possible.
- See the detailed tips and tricks for preserving cornelian cherries at the top of the article.
If you are using Pinterest, you can pin the following picture:
