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Sour Cherry Pickle

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"This is not really a recipe, but it's an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you get to eat the delicious pickled sour cherries too! Or add them to the salad."
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21 d 1 h 5 m servings 29
Original recipe yields 8 servings (1 cup)


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  1. Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
  2. Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.


  • Cook's Note:
  • The key to this recipe is using completely colorless and flavorless vinegar.

Nutrition Facts

Per Serving: 29 calories; 0.2 6.9 0.6 0 147 Full nutrition

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