Try this Pickled Cherries with Hyssop recipe, or contribute your own.
Suggest a better descriptionWash and dry cherries, discarding any soft or blemished ones. Trim stems to 1/2 inch and prick each cherry. Prepare the jars, lids and boiling water bath. Put three springs of hyssop into each hot, dry jar. Fill the jars with cherries leave 1/2 inch headspace. Combine the vinegar, sugar and salt in a non-recative pan, Bring to boil over med-high heat, storring until sugar and salt are dissolved. Pour the solution into jars, just covering the cherries. Wipe the rims with a clean towel and attach lids securely. Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins.
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Serving Size: 1 Pint (799g) | ||
Recipe Makes: 4 Pints | ||
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Calories: 423 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2364.2mg | 82 % | |
Potassium 195.2mg | 5 % | |
Total Carbohydrate 87.8g | 26 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 87.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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