Sour Cherry Pickle Food

SOUR CHERRY PICKLE

Sour Cherry Pickle image

Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.

Provided by My Midnight Cravings

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P21DT1h5m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup sour cherries, not pitted
½ teaspoon salt
1 cup good quality white vinegar, or as needed

Steps:

Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 147 mg, Sugar 4.8 g

SOUR CHERRY CRISP

Sour Cherry Crisp image

A great contrast of sweet and sour in a crunchy dessert with lovely lush fruit. A true Canadian staple with apples and the homemade cherry pie filling is perfect for this.

Provided by Valerie Lugonja

Categories Dessert

Time 1h

Number Of Ingredients 2

Ingredients

One batch of homemade cherry pie filling
One batch of crisp topping

Steps:

Make filling and place in an oven proof casserole dish
Sprinkle topping over pie filling particularly around edges
Bake at 350F for 45 minutes to one hour
Serve with vanilla ice cream while still warm

SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES

Sweet and Spicy Tomatoes, Pickled Green,cherry Tomatoes image

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies.

Provided by Rita1652

Categories Onions

Time 1h

Yield 8 pints

Number Of Ingredients 11

Ingredients

2 lbs onions, thinly sliced
4 -5 lbs tomatoes or 4 -5 lbs cherry tomatoes, left whole just poke a couple holes into them, large do slice into 1/8
1 bulb of garlic, peeled
6 -8 chili peppers
4 cups sugar
3 tablespoons coarse salt
4 cups vinegar
1 tablespoon turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds
1 tablespoon peppercorn

Steps:

In a large bowl, combine onion, and tomatoes.
Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
Wipe rims of excess; screw on lids.
Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
Let jars sit in gently simmering water for 10 minutes.
Remove; let cool slightly.
Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
Let sealed jars cool completely.
Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.

SOUR CHERRY JAM

Sour Cherry Jam image

I think I got this off the net a long time ago. I have also made it with semi sweet cherries and it was very good.

Provided by NoraMarie

Categories Low Protein

Time 1h20m

Yield 6 jars, 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs sour cherries (about 4 cups)
7 cups sugar
6 ounces liquid fruit pectin
1 teaspoon almond extract

Steps:

Wash, stem, and pit cherries.
Chop them small pieces.
Put fruit and sugar in a large saucepan.
Boil hard for 1 minute.
Remove from heat and stir in liquid pectin.
Skin 5 minutes.Add almond extract,.
Put in jars and seal with hot lids.
I sometime do a 5 minute hot bath, but not everytime.

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