Cornelian Cherry Pickle is a traditional British recipe, based on a Victorian original, for a classic pickle or preserve of cornelian cherries that are boiled and stored in a blend of cornelian cherry juice, vinegar, salt and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Cornelian Cherry Pickle.
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Ingredients:
500 Cornelian cherries
50g salt per 1l water
1l vinegar
30g salt
115g light brown sugar
7.5g powdered ginger
small piece of horseradish, finely sliced
Method:
Lightly bruise the Cornelian cherries, add to a pan of salted water and then bring to a boil. Take off the heat and strain (reserve the cherries). Add 140ml of the cooking liquid to a pan along with the vinegar, salt, sugar, ginger and horseradish. Bring to a boil then add the Cornelian cherries to a large jar and pour over the hot liquid.
Seal with a vinegar-proof lid then allow to cool before storing in a cool, dark, cupboard. Allow to mature for at least 6 weeks before use.
