Pickled Cherries


Preserving Method: Water Bath Canning

1 . Stir together first 3 ingredients in a medium stainless steel or enameled saucepan. Scrape seeds from vanilla bean; add seeds and bean to vinegar mixture. Bring to a boil, stirring until sugar and salt dissolve.

2. Place 1 clove, 1 star anise, and 1 cinnamon stick into a hot jar. Pack cherries tightly into jar, leaving 1⁄2-inch headspace (about 12 cherries). Remove vanilla bean from pan; discard. Ladle hot pickling liquid over cherries, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

3. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.