Today I made an old family recipe that brings back the flavors and smells of my Grandma’s kitchen. She used to pickle bing cherries in a recipe she called Salted Cherries. They’re one of those you-either-love-’em-or-you-hate-’em relishes, and my dad and I used to go nuts over them. They’re easy to do when cherries are at their peak.
You first wash the cherries, and I always take the stems off. In they go into a quart Mason jar. For each quart, you sprinkle 2 Tbsp. sugar and 1 Tbsp. kosher salt over the top.
Fill the jars half way with plain white vinegar, and then top it off with tap water. Screw on the lid, turn upside down, and store in the refrigerator. They should be ready in about 3 weeks. Yum!
Here’s the original recipe, in my teenage handwriting, as dictated by my grandmother.