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Vanilla-Scented Pickled Sweet Cherries

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  • Yields: 5 half-pints
  • Prep: 25 mins
  • Stand: 8 hrs to 12 hrs + 3 days
  • Cook: 15 mins

Vanilla-Scented Pickled Sweet Cherries

Directions

  1. Sort and wash cherries. If desired, stem and pit cherries. In a large nonmetal bowl combine cherries and vinegar. Cover the bowl and let stand at room temperature for 8 to 12 hours.
  2. Drain the vinegar from the cherries into a medium stainless-steel, enamel, or nonstick saucepan. Add sugar, the water, vanilla bean, and stick cinnamon. Bring to boiling, stirring until sugar dissolves; reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat; let cool.
  3. Stir the kirsch (if using) and almond extract into the cooled vinegar mixture. Pour over cherries. Cover and let stand at room temperature for 3 days.
  4. Drain the liquid into a medium stainless-steel, enamel, or nonstick saucepan, discarding vanilla bean pieces and cinnamon stick. Bring to boiling. Remove from heat. Strain liquid; let cool.
  5. Meanwhile, pack the cherries into sterilized half-pint jars. Pour liquid over cherries in jars, filling the jars to the brims. Seal with nonreactive lids. Refrigerate for at least 1 month before serving.

Nutrition Facts (Vanilla-Scented Pickled Sweet Cherries)

  • Per serving:
  • 83 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 6 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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