Cerises à l'Allemande (German-Style Pickled Cherries)

Ingredients

• 1 kilo sour cherries
• 3 cloves
• a fragment of cinnamon
• grated nutmeg
• 10 grammes tarragon
• vinegar
• 200 grammes blond cassonade

Instructions

1. Take sour cherries, barely ripe, and prepare them like the cherries in brandy.
2. Put them into jars with, per kilo of cherries, 3 cloves, a fragment of cinnamon, grated nutmeg and 10 grammes of tarragon.
3. Boil the vinegar with 200 grammes of blond cassonade per litre and let it cool completely.
4. Cover the cherries with the cold vinegar.
5. Leave to macerate for 15 days and serve with the marinade.