Pickled cherries
Instructions
Take the cherries, cut the stem so that it remains attached only 1 cm, wash them and dry them.
Boiling for a few minutes and a little white wine vinegar with 2 cloves, 1 piece of cinnamon, 1 bay leaf, a pinch of salt and a tablespoon of sugar (the doses are for half a litre of vinegar).
Imbarattolare cherries and pour the hot vinegar until covering them.
Close and let it sit for two or three months.
We accompany the fatty meats (cotechini and zamponi, for example) and Braised.
With vinegar, which becomes red and very flavorful, you can drizzle the salads.
