Pickled Cherries With Hyssop
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Herbs, Preserves | 4 | Pints | ||
INGREDIENTS
| 2 | lb | Large sweet or sour cherries |
| 12 | 4 inch sprigs fresh hyssop | |
| 1 | qt | Red wine vinegar |
| 1/2 | c | Sugar |
| Or | ||
| 1/3 | c | Honey |
| 4 | t | Pickling salt |
| Tarragon would also work |
INSTRUCTIONS
Wash and dry cherries, discarding any soft or blemished ones. Trim stems to 1/2 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 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 266.4mg
Potassium: 390mg
Carbohydrates: 87.7g
Fiber: 3.7g
Sugar: 68.6g
Protein: 4.2g