| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Herbs |
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 |
ts |
Pickling salt |
|
|
Tarragon would also work |
INSTRUCTIONS
ALTERNATIVES
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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