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Saturday, July 18, 2009

Pickled Cherries

'Tis the season here. These are great with cold meats and such.
2 lb. Cherries
3 cups white vinegar
1 cup of sugar
8 tbsps salt
Pick through cherries and keep the good ones. Put the brine on to boil and then let it go cold. Pour the brine over the cherries and leave them for 3 weeks or so.

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