INLê VAN VARS KERSIES
Lorma Naude – Ek kook ‘n stroop van:
1 koppie suiker op 2 koppies water, afhangend van die soetheid van die kersie.
Sodra die suiker opgelos is, voeg ek die kersies by vir 5 minute en dan bottel ek dit.
(Ek werk asof ek gewone perskes sou inlê)
How to pickle cherries:
450 g morello cherries
3/4 cup white sugar
1 1/2 cup wine- or apple cider vinegar
6 whole clove spices
Rinse and drain the cherries, discarding any damaged ones and leaving the stems on. Pack them in a clean, dry jar.
Bring the vinegar, sugar and cloves to a boil. Lower the heat and allow the liquid to boil gently for 10 minutes. Allow it to cool in its pan. Pour the cooled vinegar over the cherries and put the lid on the jar. Store in a cool, dark place for 1 month before opening and eating.
The recipe may be multiplied as many times as you like. Don’t worry if at first the liquid doesn’t cover the cherries: just shake the jar a little for a few days. As the fruit releases its juice, the liquid level will rise and the fruit will submerge.
Eat the cherries as you would olives, as part of an appetizer or as a snack. The remaining liquid makes fabulous salad dressing, with olive oil, salt and a touch of garlic.
Once cured, the cherries will keep up to a year.
Ek het die resep gebruik en myne met wyn en suiker ingelê.
Foto: Ineke Steyn