Title: Pickled Cherries with Hyssop
Categories: Preserve Herb
Yield: 4 Pints

2	lb	Large sweet or sour cherries
12		4 inch sprigs fresh hyssop
1	qt	Red wine vinegar
1/2	c	Sugar
		Or
1/3	c	Honey
4	ts	Pickling salt
ALTERNATIVES
		Tarragon would also work

Wash and dry cherries, discarding any soft or blemished ones. Trim stems to 1/2 inch and prick each cherry.

Prepare the jars, lids and boiling water bath. Put three springs of hyssop into each hot, dry jar. Fill the jars with cherries leave 1/2 inch headspace.

Combine the vinegar, sugar and salt in a non-recative pan, Bring to boil over med-high heat, storring until sugar and salt are dissolved. Pour the solution into jars, just covering the cherries. Wipe the rims with a clean towel and attach lids securely.

Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins.

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