|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.