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Tart Pickled Cherries in the French Style

  • 1 pound ripe, firm, Bing, Lambert, or other sweet cherries (sour cherries
  • may be substituted)
  • 5 or 6 sprigs (each at lest 4 inches long) fresh tarragon
  • 1/4 C sugar
  • 2 tsps finde, non-iodized salt

Sort the cherries, discarding any with soft spots or blemishes; rinse and drain them. Clip the stems to 1/2 inch; roll the cherries in a towel to remove all possible moisture. Rinse the tarragon sprigs and pat them dry. Drop them into a dry, sterilized 1 quart canning jar. Add the cherries, which should not quite fill the jar. Stir together in a saucepan the vinegar, sugar and salt. Heat over medium heat to simmering, stirring, until the sugar and salt have dissolved. Cool the liquid completely. Pour the cooled liquid over the cherries, being sure to cover them completely; remove any bubbles, adding more liquid if necessary. Leave about 1/2 inch of headspace. Seal the jar with a sterilized two-piece canning lid according to manufacturer's directions. Store cherries for at least a month before serving them.

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