Title: Pickled Cherries Colonial
Categories: Pickle
Yield: 3 Servings
| 2 | lb | Large, sweet cherries |
| 2 | c | Mild cider vinegar |
| 2 | c | Water |
| 2 | c | Sugar |
| | | Cherry extract |
| | | Almond extract |
Wash cherries; stem and pit. Place cherries in a large glass jar. Add
vinegar and water. Refrigerate at least 24 hours. Drain, reserving
vinegar. Arrange cherries in pint jars in layers with sugar. Cover with
vinegar. Put on lids and let stand unrefrigerated for 4 weeks stirring
every day for the first week. At the end of 4 weeks add 2 drops of cherry
extract and 1 drop almond extract to each jar. Use to garnish meats and
salads. These cherries will keep indefinitely. The recipe should make 4
pints, Randy Rigg