Sour Cherry Pickle
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Ingredients21 d 1 h 5 m servings 29 cals
Original recipe yields 8 servings (1 cup)
- 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.
- 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.
Per Serving: 29 calories; 0.2 g fat; 6.9 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition