Sweet and Sour Cherries from The Cooking of South West France by Paula Wolfert
Pickled cherries and the pickled prunes that follow make an ideal accompaniment to pâtés, confits, foie gras, or any rich daube in this book. This recipe has been adapted to use the cherries...
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Cooking tools:
- Kitchen scale
- Needle
- Nonreactive saucepan
- Stove
- Paring knife
- Wooden spoon
- Kitchen towel
- Airtight container
Ingredients
- 1 cup sugar
- 1½ pounds (about 1 quart) firm, not too sweet cherries
- 2 whole cloves
- 3 cups white wine tarragon vinegar
- 90-proof vodka or plain eau-de-vie
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