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Pickled Cherries

Ingredients
  • 1 cup balsamic vinegar
  • 3 tablespoons packed dark brown sugar
  • 1 strip of lemon zest, 1 by 2 inches
  • 1 cinnamon stick
  • 6 whole cloves
  • 4 allspice berries
  • 2 juniper berries
  • 1/2 cup water
  • 3/4 pound ripe cherries, rinsed, stems intact
Instructions

In a medium nonreactive saucepan, combine everything but the cherries. Bring to a boil, then reduce heat to medium and simmer, uncovered, until slightly reduced. This takes about 10 minutes. Prick each cherry several times with a needle. Add cherries, cover, and remove from heat. Allow to steep 15 minutes. Uncover and let cool to lukewarm. Transfer cherries and liquid to 1 1/2 pint jar and cover. Let stand at room temperature 24 hours. For longer storage, refrigerate. I have kept jars of this for up to a year (using great willpower) and they are still good.

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