While we were in Hobart on holiday we visited Big Fat Pig’s stand at the Taste festival and tried out the cheese platter. Not only did it have a range of cheeses and pork but there were some fantastic pickled cherries which inspired us to make our own.
As it’s such a good year for cherries we had no trouble buying over a kilo of good quality fresh cherries for less than $10 from Leichhardt. We pickled them using a very simple recipe found in a magazine. I also have a favourite recipe from a French cookbook for brandied cherries so we have a few saved away for desert later in the year!