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Vishnya Marinovannaya - Spiced Pickled Cherries canning, ethnic, fruits, pickles 2 lb sweet cherries fresh 1 1/2 cup sugar 1 cup water 3 cup cider vinegar 4 each all spice berries 4 each cardamom pods, whole 2 tablespoon cherry brandy 1/4 teaspoon 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 Yield: 2 quarts Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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