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1 cup water 1 cup white vinegar ½ cup sugar 3-4 thin slices fresh ginger 1 tbsp whole black peppercorns 3 whole star anise 500g fresh cherries or crab-apples, stems on
© Annabel Langbein Media
Place water, vinegar, sugar, ginger and spices into a pot and bring to a boil. Add cherries or crab-apples and bring back to a boil. Boil for 3 minutes. Remove from the heat and spoon into sterilized jars. Seal with screw-top lids. Makes 2 medium (500g) jars. Sealed jars will keep indefinitely. Once opened, store in the fridge; they will keep for months.
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