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Sweet Pickled Cherries:

These pickled cherries make for a tangy treat. There are several methods to pitting a cherry, but a cherry pitter will make the job move a bit more quickly, but what ever preference you have will work so long as the pits are gone.



3 lbs (about 7 cups) of sweet cherries

(need to be pitted)
1/3 cup granulated sugar
2 cups cider vinegar
2 cups water
2 tsp. pickling/canning salt


Prep your water bath canner; sterilize your lids and pint jars. You will need to take a toothpick and pierce the skin of each cherry a few times. Cominbe your sugar, canning/pickling salt, cider vinegar, and water in a large pot. Bring your mixture to a boil over medium-high heat being sure to stir often. You will want to stir until the sugar and salt are dissolved, then increase the heat to high and add the cherries.

Once you've added the cherries you will heat until the mixture returns to boiling and the cherries are heated through. Then remove from heat. For the next step you will want a slotted spoon.

Spoon cherries into your hot jars, be sure to leave a 1 inch headspace. Pour in th ehot pickling liquid, leaving 1/2 inch headspace. Remove any airbubbles and then adjust the headspace as needed by adding the hot pickling liquid. Wipe your jars clean, focusing on the rims. Place lids onto jars and screw the band closed until it is fingertip tight.

Place your jars into the canner and bring back to a boil. Process your pint jars for 15 minutes. Turn off the heat and remove the waterbath canner lid. Allow jars to stand in the water for 5 minutes before you remove the jars to let cool. Jars will need to cool for 24 hours, then you can check the lids for good seals. If the seals are good, you are ready to store these awesome little treats until needed.