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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I ran across this recipe in a local publication. Cherry Olives have a sweet-sour thing going. The first time you eat one, your taste buds wonder , what was that?! The second cherry you eat goes down better and by third one you can't stop eating them. Read more . People often say, Why would you want to ruin perfectly good cherries by pickling them? But once you start eating them the jar is soon finished. Ingredients:
6 cups white vinegar |
3 cups water (this is a 2:1 ratio of water and vinegar) |
4 tbsp granulated sugar |
4 tbsp canning salt |
5 pounds bing cherries with stems |
Directions:
1. Wash cherries and check for bad spots. Sterilize jars. Fill pint jars with cherries to 1/2 inch from the top.
2. Heat vinegar, water, sugar and salt to rolling boil. Pour hot liquid over the cherries in the jars to 1/4 inch from the top. Put lids on jars and process in a water bath canner for 10 minutes.
3. Refrigerate after opening. Store others until ready to serve in a cool place.
4. 5 pounds of cherries will fill about 10 pint jars.
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