Pickled Cherries with Hyssop

Title:
Pickled Cherries with Hyssop

Yield:
4 Pints

Categories:
Preserves,
Herbs




Ingredients:





     2 lb Large sweet or sour cherries


    12    4 inch sprigs fresh hyssop


     1 qt Red wine vinegar


   1/2 c  Sugar


          Or


   1/3 c  Honey


     4 ts Pickling salt





--------------------------------ALTERNATIVES--------------------------------


          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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini