Rose & Steve's Recipes

adapted from David Leibovitz http://www.davidlebovitz.com/2008/06/pickled-sour-ch/

• 1/2 cup (125ml) white vinegar
• 1/3 cup (180ml) water
• 4 ounces (115g) sugar (that measures out to just over a cup)
• 20 black peppercorns
• 2 bay leaves
• 1/2 pound (225g) sour cherries, rinsed, stems clipped in half

1. Bring vinegar, water and sugar to a boil, until sugar is dissolved.

2. Remove from heat and add the peppercorns and bay leaves.

3. Prick each cherry with a pin and drop them into the hot liquid. You do not need to cook.

4. Pour the contents into a prepared jars, place a piece of bay leaf in there too, looks nice. Process 10 minutes as per USDA guidelines.

It’s best to let the cherries sit at least one week before serving, but they're pretty awesome the next day!!!

Each half pound makes 3.5 half cup jars. I double the recipe to make 7 jars. One question, did I not double the sugar?