Makes about 6, 1/2 pint jars
Ingredients:
- 2-2.25lbs Dark Sweet Cherries
- 2C Apple Cider Vinegar
- 2C Water
- 2Tbsp Pickling Salt
- 1C Light Brown Sugar
- 2tsp Black Peppercorns
- 2 Strips of Orange Zest
- 2 Cinnamon Sticks
- 1 Bay Leaf
- 6 Cloves Garlic
- 1.5Tbsp Mustard Seeds
Instructions:
Stem & pit cherries, then fill your 1/2 pint jars with them. Combine the rest of the ingredients in a sauce pan and bring to a boil. Reduce heat and let simmer for 10 minutes. Pour the hot liquid over the cherries. (I added 1 clove of the garlic to each jar.) Let cool. Refrigerate. They should last for about a month – if you want to do a bigger batch, or store longer, you’ll likely want to seal the jars using a hot canning method.