Pickled cherries with hyssop
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Pickled cherries with hyssop
  Cherries    Preserves    Herbs  
Last updated 6/12/2012 12:50:49 AM. Recipe ID 12309. Report a problem with this recipe.
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      Title: Pickled cherries with hyssop
 Categories: Preserves, Herbs
      Yield: 4 Pints
      2 lb Large sweet or sour cherries
     12    4 inch sprigs fresh hyssop
      1 qt Red wine vinegar
    1/2 c  Sugar
    1/3 c  Honey
      4 ts Pickling salt

           Tarragon would also work
  Wash and dry cherries, discarding any soft or blemished ones. Trim
  stems to 1/2 inch and prick each cherry.
  Prepare the jars, lids and boiling water bath. Put three springs of
  hyssop into each hot, dry  jar. Fill the jars with cherries leave 1/2
  inch headspace.
  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.
  Pour the solution into jars, just covering the cherries. Wipe the
  rims with a clean towel and attach lids securely.
  Place the jars in boiling water bath, and when the water has returned
  to the boil process for 15 mins.

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Recipe ID 12309 (Apr 03, 2005)

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