Pickled Cherries
- 1 quart large cherries
- 1 cup vinegar
- 2 Tbsps sugar
- 1 dozen whole cloves
- 1/2 dozen blades of mace
Heat the vinegar and sugar with the spices. Boil for 5 minutes (be patient, you rascal). Transfer the mixture into a covered stoneware vessel. Cover and set aside and take a deep breath to cool off.
Pack the cherries into jars. Pour the vinegar over them when cold.
Cork tightly and set aside and take a deep breath to store. They can be used almost immediately.
Pack the cherries into jars. Pour the vinegar over them when cold.
Cork tightly and set aside and take a deep breath to store. They can be used almost immediately.
Submitted by Jul 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min