Pickled Cherries With Hyssopherbs, preserves 2 lb large sweet or sour cherries 12 4 inch sprigs fresh hyssop 1 quart red wine vinegar 1/2 cup sugar 1 or 1/3 cup honey 4 teaspoon pickling salt ----ALTERNATIVES---- 1 tarragon would also work Wash and dry cherries, discarding any soft or blemished ones. Trim stems to 1/2 inch and prick each cherry. Prepare the jars, lids and boiling water bath. Put three springs of hyssop into each hot, dry jar. Fill the jars with cherries leave 1/2 inch headspace. Combine the vinegar, sugar and salt in a non-recative pan, Bring to boil over med-high heat, storring until sugar and salt are dissolved. Pour the solution into jars, just covering the cherries. Wipe the rims with a clean towel and attach lids securely. Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins. |
