Pickled Cherries

Ann's pickled cherries

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.

1 pound.....cherries


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..........cloves
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.
Cool.

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.