These tangy and sweet pickled cherries are fabulous on a cheese board, with grilled meats or just munched right from the jar.
Its cherry season. I love cherries almost as much as I love canning. I just water bath can.
I am not quite into the pressure cooker kind of canning. Actually I am afraid I might blow my house up or hurt myself. I have though, been eyeing the pressure cooker I keep seeing at Walmart. It is a decent size and at $70.00 it is a steal.
I just cant seem to buy it.
Every time I see it I kind of talk myself out of purchasing it.
So for now I am canning most things in a vinegar brine or other ways to keep the PH low so no bacteria form.
I small batched canned these cherries. I was not sure if they would taste good and I did not want to make a whole boat load and no one like them.
They taste so good, now I kind of wish I made a bigger batch.
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
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. 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.
Peace be with you,