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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.
Submitted by Tess M Jul 3, 2009
15 min 30 min 45 min

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