Pickled Bigarreaux Cherries
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- firm bigarreaux cherries
- 8 grams salt
- vinegar
- a few tarragon leaves
Instructions
- Select firm bigarreaux cherries and prepare them, leaving 2 centimeters of stem intact. Place them in a jar, dispersing a few tarragon leaves throughout. Cover with boiled vinegar to which 8 grams of salt per liter has been added. Let macerate for 15 to 20 days. Serve on small dishes with a few spoonfuls of the pickling liquid.