Pickled cherries colonial

Yield: 3 servings

Measure Ingredient
2 pounds Large, sweet cherries
2 cups Mild cider vinegar
2 cups Water
2 cups Sugar
Cherry extract
Almond extract

Wash cherries; stem and pit. Place cherries in a large glass jar. Add vinegar and water. Refrigerate at least 24 hours. Drain, reserving vinegar. Arrange cherries in pint jars in layers with sugar. Cover with vinegar. Put on lids and let stand unrefrigerated for 4 weeks stirring every day for the first week. At the end of 4 weeks add 2 drops of cherry extract and 1 drop almond extract to each jar. Use to garnish meats and salads. These cherries will keep indefinitely. The recipe should make 4 pints, Randy Rigg Submitted By RANDY RIGG On 06-19-95

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