Pickled cherries with hyssop
4 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large sweet or sour cherries |
| 12 | 4 inch sprigs fresh hyssop | |
| 1 | quart | Red wine vinegar |
| ½ | cup | Sugar |
| Or | ||
| ⅓ | cup | Honey |
| 4 | teaspoons | Pickling salt |
| Tarragon would also work | ||
Directions
ALTERNATIVES
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.