Wednesday, January 18, 2012

Sour Pickled Cherries

Any time you might eat a pickle or olive, you can eat a sour cherry! Set them on the table with your relish tray at your next party. They're really pretty and REALLY sour. Yum!

fresh sweet cherries, washed with stems removed
white vinegar

Fill a clean jar with cherries. Leave about 1/2" - 1" at the top of the jar. Fill the jar with enough white vinegar to cover the cherries. Add 1/2 teaspoon salt for each cup of cherries used. Put the lid on and swirl it around to dissolve the salt. Let it sit in the fridge for several weeks.

I left mine for 3 months and they were perfect. Sprinkle with salt before serving.

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