I was giving a ride to my 4 year old son and a couple of 11 year-olds to their zoo camp. The older kids and I were discussing jobs for teenagers. Zoo teacher’s assistant seemed liked a cool option.
“Much better than working at a McDonalds,” I voiced my opinion.
“No, mommy!” said my son, laughing at me, like I said something very silly, “I love McDonalds!”
“Do you? Have you ever been to McDonalds?” I asked ready to have a serious talk with my husband…
“Of course, mommy,” and he started singing, “Old McDonald had a farm EE-I-EE-I-O!”
We have taken the kids to a farm. A cherry orchard, to be exact. Here is what came out of it.
This is a perfect gift from your kitchen, which would be an excellent addition to many savory hot dishes
1.5 lbs fresh dark cherries
3 stems fresh rosemary
2 cup white wine vinegar
1 cup water
1 cup granulated sugar
1 tbl allspice
1 whole star anise
2 fresh bay leaves
- 1.Sterilize the jars.
- 2.Wash the cherries and pat dry. Snip the stem ends leaving ¾ inch intact. Prick each cherry in several places with a toothpick. Fill the jars with cherries.
- 3.Divide rosemary between the jars.
- 4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
- 5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks
For free canning labels and gift notes go here.