Spiced Pickled Cherries

Ingredients

Instructions

1. 1Wash four pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Stem and wash 2 pounds cherries, then prick each one once with a clean needle or toothpick to help prevent the skins from bursting during processing.
3. 3In a stainless steel pot, combine the vinegar, sugar, water, cinnamon stick, cloves, and allspice, and bring to a full rolling boil, stirring to dissolve the sugar.
4. 4Pack the pricked cherries into the hot jars, filling to about 3/4 inch from the top.
5. 5Pour the boiling spiced syrup over the cherries, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with syrup to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 15 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner for 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check that each lid is sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening.
11. 11Do not reduce the vinegar in the syrup, as it is what safely acidifies the cherries for boiling-water canning.