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Ingredients
- 1kg cherries
- 4 cups white wine vinegar
- 1 cup sugar
- 1 tsp salt
- 8 peppercorns
- 8 sprigs tarragon (french small-leaf is preferable)
Method
The cherries must be firm and free of blemishes. Using scissors, trim each stalk to 1cm. Wash and dry well, making sure they don't bruise. Sterilise eight 500ml preserving jars and lids (read the manufacturer's instructions on how to do this). Place vinegar, sugar, salt and peppercorns in stainless steel or other non-reactive saucepan. Bring to boil and simmer for 4 minutes. Meanwhile, place sprig of tarragon and equal amount of cherries in each jar. Fill each with hot syrup, place a preserving lid on each and seal according to the manufacturer's instructions. The cherries can be used after 6 weeks.
