(Pickles...)

  
Pickled Sour Cherries
(a Dutch cherry recipe)
  

Wash, stem, and de-seed enough ripe sour cherries to fill a crock. Cover them with distilled white vinegar and let stand for 24 hours. Drain off the vinegar (is it tasty? - use it for something!) and measure the cherries into a large bowl. Get ready an equal amount of white sugar... Arrange alternate layers of cherries and sugar in the crock. Weight a plate (that just fits into the crock) on top of the cherries and cover the crock with a towel. Let this stand another week, and stir it daily. Then ladle the cherry mixture into sterilized pint jars and process in a boiling water bath for 15 minutes. Store the jars in a cool, dark place. Try this on custard or vanilla ice cream...