Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 10 cups sweet black cherries, with stems and pits
- 2 cups water
- 1 cup cider vinegar
- 1/2 cup brown sugar, firmly packed
- 2 Tablespoons pickling salt
Place water, vinegar, brown sugar, and pickling salt in a large heavy stockpot and bring to a boil. Stir and simmer until sugar is completely dissolved.
Pack cherries in hot, sterilized canning jars. Pour syrup over the cherries, leaving 1/8-inch headroom. Seal immediately with hot, sterilized lids. Process 10 minutes in a boiling water bath, or according to canner manufacturers' instructions.
Store cherries 2 to 4 weeks before eating.
Yield: about 8 cups (4 pints)