Pickled Cherries

Before the season comes to an end, quickly pickle some cherries so you can enjoy this special summer fruit for a while longer. They are a delicious accompaniment to cheese and hot, cold or smoked meats, and also make an excellent addition to the Barbecued Venison with Black Fruit Salad (right).

500g fresh cherries, washed and dried 200ml cider vinegar

140ml cold water

100g white sugar

2 teaspoons coriander seeds

1 star anise

1 strip orange rind (no pith)

1 teaspoon hot smoked paprika flakes* or

regular chilli flakes Trim cherry stems (cut off about half). Prick each cherry several times with a toothpick and pack into sterilised jars.

Place vinegar, water, sugar, coriander seeds, star anise, orange rind and paprika or chilli flakes in a medium saucepan. Stir over moderate heat until sugar dissolves.

Bring mixture to the boil then reduce to a simmer for 5 minutes.

Pour hot liquid through a sieve over the cherries in the jars. Press cherries down so they are covered by liquid as much as possible and seal jars.

Cherries are best left for a week before eating. Store jars in a cool, dark place and refrigerate once open. Makes about 4 cups *Hot smoked paprika flakes are available from sabato.co.nz