| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
6 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Pitted red cherries |
| 4 1/2 |
lb |
White sugar |
| 3 |
c |
Water |
|
|
Juice of 1 lemon |
| 1 |
oz |
Almond extract |
| 1 |
oz |
Red coloring |
| 2 |
qt |
Water |
| 2 |
tb |
Salt |
| 1 |
ts |
Alum |
INSTRUCTIONS
BRINE
Soak pitted cherries overnight in heated brine. The next morning, drain
cherries. Rinse in cold water. Combine cherries, water, sugar, lemon
juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again
boil juices, pour over cherries and let stand 24 hours. Bring to boil
again. Add almond extract and cherries. Pack in hot sterilized jars and
seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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