Title: Vishnya Marinovannaya - Spiced Pickled Cherries
Categories: Ethnic Fruit Pickle Canning
Yield: 2 Quarts
| 2 | lb | Sweet cherries fresh |
| 1 1/2 | c | Sugar |
| 1 | c | Water |
| 3 | c | Cider vinegar |
| 4 | | All spice berries |
| 4 | | Cardamom pods, whole |
| 2 | tb | Cherry brandy |
| 1/4 | ts | Mace |
Remove cherries, wash, place in a crock and cover with the vinegar. DO NOT
pit the cherries! Let stand overnight, drain pouring vinegar into a sauce
pan. Bring the vinegar to a boil, add sugar, mace, cinnamon, allspice, &
cardamom. Simmer for 15 - 20 minutes. Cool, add the cherry brandy. Pour the
pickling liquid oevr the cherries and allow to stand for 3 days. After 3
days drain the cherries, bring the liquid to a boil. Allow it to cool and
then pack the cherries into a sterilized preserve jars. Cover with the
liquid and seal the jars. Allow to stand at least 30 days before use.
ORIGIN: Olga Federinkova, Pyatigorsk, Russia, circa 1996