| Pickling |
| Pickled cherries |
|
Large cherries are filled with cans to the shoulders and filled with cold marinade filling. Filled cans are covered with lids and put in a pan with cold water, slowly brought to a boil, from the boiling point of the water warm up for 3-5 minutes, then the banks immediately roll.
For marinade filling: water 500 g, sugar 2 items, 6% vinegar 2/5; |