- 3 cups halved sweet red cherries
- 1/2 cup sugar
- 1 C rice wine vinegar
- 1/2 C water
- 1 T kosher salt
Add all ingredients except cherries to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place cherries in quart sized canning jar. Pour brine over cherries. Secure lid on jar and chill for at least 1 hour. Pickled red cherries keep well in the fridge for up to two weeks.