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Not only do you get delicious pickled sour cherries, but it’s also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.
Submitted by
My Midnight Cravings
Published on July 17, 2019
Additional Time:
21 days 1 hr
Total Time:
21 days 1 hr 5 mins
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Ingredients
Original recipe (1X) yields 8 servings
-
1 cup sour cherries, not pitted
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½ teaspoon salt
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1 cup good quality white vinegar, or as needed
Directions
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Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
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Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.
Cook’s Note:
The key to this recipe is using completely colorless and flavorless vinegar.
Nutrition Facts (per serving)
| 29 | Calories |
| 0g | Fat |
| 7g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 29 |
|
| % Daily Value * | |
|
Total Fat 0g |
0% |
|
Sodium 147mg |
6% |
|
Total Carbohydrate 7g |
3% |
|
Dietary Fiber 1g |
3% |
|
Total Sugars 5g |
|
|
Protein 1g |
1% |
|
Vitamin C 6mg |
6% |
|
Calcium 9mg |
1% |
|
Iron 0mg |
1% |
|
Potassium 98mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
