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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Cherries
 Categories: Pickles
      Yield: 1 servings
     10 c  Sweet black cherries,
           -with stems and pits
      2 c  Water
      1 c  Cider vinegar
    1/2 c  Brown sugar, firmly
           -packed
      1 tb Pickling salt
  Wash cherries and set out on paper towels to dry.  In heavy saucepan
  or preserving kettle, combine water, vinegar, sugar and salt.  Bring
  to a boil, stirring until sugar is dissolved.
  Pack cherries into hot, sterilized jars.  Ladle syrup over top,
  leaving 1/8 inch headspace.  Seal immediately in 8oz jars and process
  10 minutes in boiling water bath.
  Makes about 8 cups... Source: Canadian Living Converted by MMCONV
  vers. 1.00
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Carrots (Carot Chua)
 Categories: Vietnamese, Condiment, Ceideburg
      Yield: 1 servings
           Stephen Ceideburg
      3    Carrots
    1/2 c  Rice vinegar
      1 tb Sugar
    1/4 ts Salt
  These pickles are often served as an accompaniment to grilled foods
  that are wrapped in lettuce and herbs at the table. You may also
  substitute daikon, radish, turnip, cucumber, garlic, etc. Peel the
  carrots; cut crosswise into 1/8-inch rounds. Combine the vinegar,
  sugar, salt and 1/2 cup of water in a small saucepan. Bring to a
  boil. Remove and let cool to room temperature. Add the carrot rounds
  to the mixture and marinate for at least 1 hour. Drain the carrots
  before using. Pickled carrots can be stored in a covered jar and
  refrigerated for 2 to 3 weeks. Mote: For a more appealing
  presentation, you can try carving the carrots into decorative shapes
  before slicing. Yield: 2 cups.
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
  Chang. 1989. ISBN 1-55670-095-4 This is the very basic recipe that
  can be, as noted, varied almost infinitely. I most often see this
  done with about equal amounts of daikon and carrot shreds rather than
  the rounds.
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