Pickled Cherries With Hyssop Recipe
Yield: 4 PintsRecipe by luhu.jp
Ingredients:
2 lbs: Large sweet or sour cherries,
12: 4 inch sprigs fresh hyssop,
1 quart: Red wine vinegar,
1/2 cup: Sugar,
Or,
1/3 cup: Honey,
4 tsp: Pickling salt,
ALTERNATIVES
Tarragon would also work,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp