Yield: 4 Pints
|2 pounds||Large sweet or sour cherries|
|12 \N||4 inch sprigs fresh hyssop|
|1 quart||Red wine vinegar|
|4 teaspoons||Pickling salt|
|\N \N||Tarragon would also work|
Wash and dry cherries, discarding any soft or blemished ones. Trim stems to ½ 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 ½ 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.