Pickled Cherries!
I just got back from Ace Hardware with a dozen 4 oz jars with lids! Exciting, I know. It's cherry season again! And seeing that I still have brandied cherries in my fridge (apparently I don't drink enough cocktails!), I decided to make pickled cherries this year. I made some at work for our cherry inspired dessert on the McKinlock Court menu, so I figured why not make some at home and . . . try canning them! And of course, give them away as gifts. The following recipe is sort of a template in that you can substitute as needed. For instance, I didn't have any cider vinegar, so I used champagne vinegar instead. I also didn't have any cloves, but I had some wine muddling spices left over from winter and since it's mostly cloves, I used that instead. Feel free to substitute whatever you want that complements your fruit. I made a little over twice this recipe (2.31 times to be exact) and had enough to fill twelve 4 oz jars and one. Pickling Syrup 116 grams