PICKLED CHERRIES
- 7 lbs. red cherries
- 3½ lbs. sugar
- ½ pint (1 cup) vinegar
- 1½ ozs. whole cloves
- 2½ ozs. stick cinnamon
Wipe the cherries, then stone and drain them. Tie the spices in a muslin bag and heat them with the vinegar.
When boiling, pour the vinegar over the cold cherries. Keep draining off and heating for four days.
Then heat all together in a casserole and seal.