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Print this Recipe    Sweet Cherry Pickle

Bing Cherries in a Sweet Nine-Day Pickle

2 lbs ripe but firm sweet or sour cherries
3 C distilled white vinegar, or slightly more if needed
4 C sugar

Rinse, stem and pit the cherries; you should have about 7 cups.

Combine the cherries with the vinegar in a half gallon glass jar
or a ceramic or stainless steel bowl, being sure the fruit is
covered with vinegar; if necessary, add more. Cover the container
tightly and let it stand for 3 days in a cool spot.

Drain off the vinegar and, if you like, reserve it for either Cherry
Vinegar or Four-Fruit Vinegar, or add another batch of cherries to
it for a second round of pickling.

Layer half the cherries with half the sugar in each of two sterilize
quart sized canning jars, finishing with sugar. Wipe the lips of
the jars and cap them with sterilized new two piece canning lids;
do not screw the lids down tighly enough to seal them, as you want
to remove them later. Set the jars in a cool spot where you'll
remember to shake them gently every day of so, inverting them a
few times as you shake. At the end of a few days, the sugar will
have disappeared into the syrup.

Transfer enough cherries and syrup from one jar to fill the other
almost to the rim, and transfer the remaining quantity to a sterilized
pint canning jar. Cap again, tightly this time, with sterilized
new two piece lids; label the jars and store them in a cool, dark
spot. The cherries will look shriveled and the syrup will seem
far too abundant at this point; just let everything rest for about
a month, and the fruit will absorb most of the syrup and plump up
considerably. Refrigerate the cherries after a jar is opened.


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