Pickled Cherries with Hyssop
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cherries
|
|
| 1 | quart |
red wine vinegar
|
*
|
| ½ | cup |
sugar
|
|
| 4 | teaspoons |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cherries
|
|
| 0.9 | l |
red wine vinegar
|
*
|
| 118 | ml |
sugar
|
|
| 2E+1 | ml |
pickling salt
|
*
|
Directions
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.
