Bigarreaux confits (Pickled White-Heart Cherries)

Ingredients

• bigarreau cherries
• a few tarragon leaves
• boiled vinegar
• 8 grammes salt

Instructions

1. Choose quite firm bigarreaux and prepare them, leaving 2 centimètres of stalk on.
2. Put them into a jar, scattering a few tarragon leaves through the mass.
3. Boil the vinegar with 8 grammes of salt per litre and cover the fruit with it.
4. Let macerate for 15 to 20 days.
5. Serve on raviers with a few spoonfuls of the marinade.