Recipe by mollypaul
An heirloom recipe for an old favorite good with poultry and meats. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Directions See How It's Made
- Pit cherries, measure, place in a large crock and cover with vinegar.
- Let stand 8 days, stirring twice each day.
- On the ninth day, drain the vinegar, add 1 pint sugar for each pint of cherries and let stand 8 more days, stirring twice each day.
- Fill sterilized jars and seal.