|1/2 cup white vinegar|
|1/3 cup water|
|1/2 cup sugar|
|tbsp pink peppercorns|
|pinch sea salt|
|3-4 thin slices of ginger|
|1 pt sour cherries • stemmed and pitted|
Bring white vinegar, water, and sugar to a boil, stirring at occasionally until the sugar is dissolved. Lower the flame to simmer and add the pink peppercorns, a pinch of salt and fresh ginger and remove from heat.
Put the cherries in a canning jar and cover the fruit completely with the pickling liquid. Cover and chill for at least 24 hours.