Adds a gorgeous bit of color to the relish tray.
Also makes a nice gift.
Look at the volume of cherries and pick out some smallish jars to fill.
I used 8 oz to 14 oz. Other sizes will work.
Sterilize jars and lids. Let set in water until ready to use.
Sort the cherries, keeping only the best non-blemished ones with intact stems.
Save the others for another use.
Rinse the cherries in cold water.
Trim the stems halfway down.
Set jars on counter or drain board.
As you fill the jars with cherries, prick each cherry a couple of times with a sterile needle.
When the jar is half full, add the following to each small jar; double for large jar.
5 or 6.....whole black peppercorns
2..........thick slices ginger root
1 inch.....stick cinnamon crushed
Continue filling with cherries.
Prepare the sweet-and-sour mixture.
In a small saucepan, combine the vinegar, water and sugar and bring to a boil.
3/4 cup, rounded.....white vinegar
3/4 cup, scant.......water
3/4 cup..............sugar, brown or white
Pour hot pickling liquid into cherry filled jars.
Place sterilized lids on jars.
Refrigerate at least 1 month before using.
Keeps approximately one year in the refrigerator, depending on the vinegar and the sterilization of jars and lids.