- 1 LB fresh cherries
- 2 C white wine vinegar
- 1 C apple cider vinegar
- 2 C white sugar
- ¼ TSP kosher salt
- 16 (4 per PT) fresh mint leaves
- 8 TSP (2 per PT) pink peppercorns
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), mint 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 5-7 days 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), peppercorns and mint before adding the cherries. Combine the vinegars, salt 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.