Leda's Pickled Cherries
Red sour cherries
Wine vinegar
Honey
Pit the cherries. Measure them and combine with an equal quantity (by volume) of wine vinegar. Store in a non-reactive container for 2 days at room temperature. Drain off the liquid (makes an interesting salad dressing addition). Add the cherries in layers to a widemouth glass jar, drizzling each layer with honey (amounts are not critical since the cherries have already been preserved by the vinegar). Cover and leave at room temperature for a week, stirring gently (so as not to break up the cherries) once daily. Store in refrigerator. Be sure to label the jar with the date--the cherries are ready to eat after three months, and keep in the refrigerator indefinitely.
Comments
More on pickling...
For further reference we here at Kitchen Caravan came accross this great article in the LA Times on Pickling! Enjoy!