- 1 LB fresh cherries
- 1¾ C cider vinegar
- ¾ C champagne vinegar
- 1 C water
- 2 C sugar
- 2 SM (½ per PT) cinnamon sticks
- 2 TSP (½ per PT) pink peppercorns
- 2 TSP (½ per PT) fennel seeds
- 8 (2 per PT) whole cloves
- 4 (1 per PT) whole star anise
You may opt to leave the cherries intact with pits and stems (trimmed to ½”), but pitting and stemming makes for easier use later. If pitting and stemming, reserve 4 TBS of the pits (1 per PT) to add to the jars as the pits add a nice, slightly almond flavor to the brine.
- Divide the pits (if using) and cherries evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
- Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
- Slowly and gently pour the hot brine over the cherries, evenly distributing spices, filling to within ¼” of the top of the jar.
- Let cool completely, then cover and refrigerate for at least 1 month before eating. Can be refrigerated for up to 9 months.
- Alternatively, you can use a standard hot water bath canning method to preserve them further.
Yields 4 PT.
NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the pits (if using), cinnamon sticks, peppercorns, fennel seeds, cloves and star anise before adding the cherries. Combine the vinegars and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.