Salted cherry
Composition / ingredients
8
servings:
Cooking method
The collected wild cherry must be thoroughly washed and put in a suitable dish (preferably in a wide saucepan).
Next, boil the brine in a liter of water, strain it through several layers of gauze and cool.
Fill the cherry with brine, put a circle of wood on top (I have a special one), put a stone or something heavy on the circle.
Periodically check how our salted cherry is. If foam suddenly forms on the surface of the brine, remove it with a spoon. At the same time, remove the oppression and rinse it in a saline solution.
After 2 weeks, the wild cherry should be removed to a cold place, preferably in the cellar. You can put it in jars and keep it in the refrigerator on the lower shelves.
Next, boil the brine in a liter of water, strain it through several layers of gauze and cool.
Fill the cherry with brine, put a circle of wood on top (I have a special one), put a stone or something heavy on the circle.
Periodically check how our salted cherry is. If foam suddenly forms on the surface of the brine, remove it with a spoon. At the same time, remove the oppression and rinse it in a saline solution.
After 2 weeks, the wild cherry should be removed to a cold place, preferably in the cellar. You can put it in jars and keep it in the refrigerator on the lower shelves.
Caloric content of the products possible in the composition of the dish
- Wild cherry - 35 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
