Wednesday, 14 December 2011

Cherries, Pickled and Jammed





It is Cherry time again and who doesn't like them? They are just great and healthy for us as well. In a previous post about Cherries before I told you of the fantastic healing qualities of the dried stems, today I will give you two typical Turkish Recipes, one for a Cherry pickle and one for a Cherry Jam.


Kiraz Tursu - Cherry Pickles


You can pickle probably almost anything and Cherries are definitely one of those things. These might not be to every ones taste but just think of lovely pickled cherries on a ploughman's lunch plate or arranged delicately next to a chicken breast.


1 kilo Cherries
salt 
water
1 lemon or citric acid


Wash, clean and destem cherries put into your jars.  Fill your jars 3/4 of the way with water and add salt to taste to make a moderate brine solution.  Add in half a teaspoon of citric acid per container.  Close jars and store for 2 weeks before tasting.


If you make one large container ie plastic container you can add in a sliced lemon.


For those of you out there who aren't familiar with brining here is a basic recipe. 1 cup of salt to every 4 litres of water.  Taste that and if you want stronger or lighter use more and or less salt.  To do cukes you can use 1 tsp salt to every cup of water.  It all really depends on your palate and whether you are on a low sodium diet.


Kiraz Recel - Cherry Jam


There are jams and there are jams.  I come from Australia and here we like our jams nice and thick so it will stay on a piece of toast or balance on a scone.  When I went to Turkey my whole idea of jam was challenged.  To the Turks jam is a watery affair that your bread needs to be dipped into.


1 kilo Cherries
3 cups sugar
half cup water
1 pinch citric acid


Wash and destone cherries.  Place sugar and water into a saucepan and bring to the boil.  Boil for about 5 minutes then add in the cherries.  Continue to boil mixture and add in the citric acid.  Boil until the mixture thickens slightly or until it forms a ball on a plate.  Take off the heat and cool then bottle(can).


I hope you like both of these recipes as I said before these are 2 Turkish recipes.  If you google cherries you can find lovely pies and desserts but they wouldn't be Turkish.  If you have a Turkish boyfriend or husband or friends make these recipes for them and I'm sure you will be able to win some points.


Tell me readers what food do you make that can give you some sure points with your loved ones?


http://verygoodrecipes.com/turkish

5 comments:

  1. I like the sound of pickled cherries, but I don't know if I could handle watery jam..yuck!

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  2. The taste of the jam is fine it is the texture that I didnt get used to so I ended up making my own which was no problem.

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  4. Hope you enjoy if you make them. Looked at your very interesting pages, thanks.

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