Pickled cherries with hyssop

Yield: 4 Pints

Measure Ingredient
2 pounds Large sweet or sour cherries
12 \N 4 inch sprigs fresh hyssop
1 quart Red wine vinegar
½ cup Sugar
\N \N Or
⅓ cup Honey
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.

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