Pickled Cherries

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 2 qts. cherries
  • 4 lbs. sugar
  • Vinegar


Pit the cherries and put into a large stone, cover with vinegar and leave them stand for twenty-four hours (stir it up a few times). Then drain off the vinegar. Measure the same amount of sugar as cherries, and alternate in layers, sugar on top. Stir this each day for three days, to dissolve all the sugar. Then bottle in Mason jars.