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Pickled Cherries – So Sweet And Tangy Just Eat From The Jar!

SHARING IS CARING!
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Imagine these on a cheeseboard, with their tangy and sweet flavor mixing with grilled meats and a variety of cheese.  Or if you cant just resist pick them straight out of the jar and eat!

This is a lovely recipe and makes around 6 half pint jars.

Recipe ingredients:

2 cups granulated sugar
1 1/4 teaspoon salt
2 star anise pods
6 whole cloves
1 1/2 cups water
2 cups apple cider vinegar
1 pound fresh cherries pitted stems removed

DIRECTIONS:

In a saucepan combine sugar, salt, star anise, cloves and water. Bring to a boil and simmer for about 5 minutes.

Turn off the heat and allow to steep for 10 minutes. Stir in the vinegar.
Place cherries into 6 sterilized half pint jars. Strain liquid and pour in enough liquid to cover the cherries, filling the jars and allowing about a 1/2 inch head space. Close the jar and allow to cool to room temperature, or process in a water bath for 10 minutes. (or adjust for altitude)

If you process in a water-bath, they will keep for about a year. If you do not, they will keep in the refrigerator for up to 2 months.

 

Recipe via: mycatholickitchen.com

SHARING IS CARING!
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