Pickled Cherries with Hyssop

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.