Pickled Cherries Colonial Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Large, sweet cherries
2 cup: Mild cider vinegar,
2 cup: Water,
2 cup: Sugar,
Cherry extract,
Almond extract,
Directions:
Wash cherries; stem and pit. Place cherries in a large glass jar. Add
vinegar and water. Refrigerate at least 24 hours. Drain, reserving
vinegar. Arrange cherries in pint jars in layers with sugar. Cover
with vinegar. Put on lids and let stand unrefrigerated for 4 weeks
stirring every day for the first week. At the end of 4 weeks add 2
drops of cherry extract and 1 drop almond extract to each jar. Use to
garnish meats and salads. These cherries will keep indefinitely. The
recipe should make 4 pints, Randy Rigg
Submitted By RANDY RIGG On 06-19-95
Source from luhu.jp
vinegar and water. Refrigerate at least 24 hours. Drain, reserving
vinegar. Arrange cherries in pint jars in layers with sugar. Cover
with vinegar. Put on lids and let stand unrefrigerated for 4 weeks
stirring every day for the first week. At the end of 4 weeks add 2
drops of cherry extract and 1 drop almond extract to each jar. Use to
garnish meats and salads. These cherries will keep indefinitely. The
recipe should make 4 pints, Randy Rigg
Submitted By RANDY RIGG On 06-19-95
Source from luhu.jp