Pickled Cherries Recipe

Sweet black pickled cherries make a wonderful condiment for meat, poultry, and wild game. Plan on storing them at 2 to 4 weeks for flavors to develop before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 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

Preparation:

Wash cherries and dry thoroughly.

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)