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| Home -> [Cherry, Herbs & Spices, Preserves] -> [Pickled cherries with hyssop Recipe] |
Pickled cherries with hyssop
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cherry, Herbs & Spices, Preserves |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Large sweet or sour cherries | | 12
| | 4 inch sprigs fresh hyssop | | 1
| quart | Red wine vinegar | | 1/2
| cup | Sugar | | | Or | | 1/3
| cup | Honey | | 4
| tsp | Pickling salt | | | ALTERNATIVES | | | Tarragon would also work |
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Procedures:
| 1 | Wash and dry cherries, discarding any soft or blemished ones. | | 2 | Trim stems to ?inch and prick each cherry. | | 3 | Prepare the jars, lids and boiling water bath. | | 4 | Put three springs of hyssop into each hot, dry jar. | | 5 | Fill the jars with cherries leave ?inch headspace. | | 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 | Pour the solution into jars, just covering the cherries. | | 8 | Wipe the rims with a clean towel and attach lids securely. | | 9 | Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins |
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