MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Salty Spiced Pickled Cherries
Categories: Pickles, Snacks
Yield: 8 Cups

2 lb Fresh cherries; up to 3 lb,
-washed, pitted, and halved
2 c Apple cider vinegar
1 c White vinegar (optional)
2 c Brown sugar
1/2 c Kosher salt or sea salt
4 Star anise
2 ts Chinese five spice
8 Whole allspice berries
1 ts Black peppercorns
2 Cinnamon sticks; up to 4,
-broken into pieces

Preparation time: 30 minutes
Cooking time: 45 minutes

With a complex mix of flavors to please your palate, these sweet and
salty pickled cherries are the absolute best way to save sweet
cherries for later!They're fantastic on salads, served on your
charcuterie board, or eaten straight from the jar!

Prepare canning supplies:

Fill your water bath canner or large stockpot with water about 6"
high. Set it over medium heat and add the clean jars you want to use.
You'll need to simmer the water for about 10 minutes to sterilize the
jars.

Add the brine ingredients to a medium sauce pan and set it to medium
heat. Stir occasionally.

Place your new lids and bands in a small saucepan of water and set
them over low heat.

Pack jars:

Set out the jars and divide the spices evenloy to the bottom of the
jars (for half-pints: 1-2 allspice berries, 3-4 peppercorns, 1/4 ts
Chinese 5 spice, up to 1 star anise, and 1/4 - 1/2 cinnamon stick).

Pit and halve your cherries. Pack them into the jars. Add as many as
possible without compressing them. Stay below the shoulders of the
jar (the bottom of the screw top).

When the brine is almost to a simmer, place the canning funnel into
each jar and fill with brine.

Use the end of your headspace tool to remove any air pockets. Add
enough pickling liquid to cover the cherries and leave a half-inch
headspace. Fill all the jars.

Use a wet paper towel or cloth to clean off the rims of your jars.

Remove the lids and bands from the saucepan using the lid tool. Dry
them off and place a lid on each jar. Tighten the band until finger
tight. Seal all the jars.

Process pickled cherry jars:

Gently place your jars into your water bath canner. If the liquid is
hotter than the jars, gently dip the jars a few times before
positioning them.

Close the pot and increase to medium high heat. When the water starts
boiling, start a 10 minute timer for half-pint jars or a 15 minute
timer for pints.

Carefully remove the jars from the water using the jar lifter. Set
them on a clean, dry kitchen towel for 24-48 hours until fully sealed.

Once sealed, remove the bands (not the lids) and store the jars at
room temperature in a cool, dry place.

Seal any jars that do not seal in the fridge within 24 hours.

Recipe by Rachael McKennon

Recipe FROM:
<https://www.milkglasshome.com/spiced-pickled-cherries-recipe/>

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