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Pickled Cherries

fruits, relishes/preserves

10 cups sweet black cherries; with stems and pits
2 cups water
1 cup cider vinegar
1/2 cup brown sugar; firmly packed
2 tablespoons pickling salt

Wash cherries and set out on paper towels to dry. In heavy saucepan or preserving kettle, combine water, vinegar, sugar and salt. Bring to a boil, stirring until sugar is dissolved. Pack cherries into hot, sterilized jars. Ladle syrup over top, leaving 1/8 inch headspace. Seal immediately in 8 ounce jars and process 10 minutes in boiling water bath. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Contributor: Source: Canadian Living

Yield: 8 servings

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