Recipe - Pickled Cherries With Hyssop

10 cup Sweet black cherries, with
stems and pits
2 cup Water
1 cup Cider vinegar
One half cup Brown sugar, firmly packed
2 tablespoon 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 8oz
jars and process 10 minutes in boiling water bath. Makes about 8 cups...
Source: Canadian Living

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini