Pickled Cherries with Hyssop

1. 1

   Wash and dry cherries, discarding any soft or blemished ones.

2. 2

   Trim stems to 1/2 inch and prick each cherry.

3. 3

   Prepare the jars, lids and boiling water bath.

4. 4

   Put three springs of hyssop into each hot, dry jar.

5. 5

   Fill the jars with cherries leave 1/2 inch headspace.

6. 6

   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.

7. 7

   Pour the solution into jars, just covering the cherries.

8. 8

   Wipe the rims with a clean towel and attach lids securely.

9. 9

   Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins.

* Per serving · 4 servings · Values may vary.

No additional tips available.