Pickled cherries

• cider vinegar↗175ml ml
• water↗175ml ml
• caster sugar↗100g g
• coriander seed↗2 tsp tsp
• chilli flakes↗1 tsp tsp
• bay leaves↗2
• cherry↗500g g

  see tip, below

Step-by-step instructions

1. 1

   You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.

2. 2

   Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.

3. 3

   Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.