My Italian grandma-style cherry experiment is complete! Here’s what they look like out of their marinade:
As you can see, they gave up a ton of juice. They aren’t quite as dry as dried cherries, but they’re pretty chewy. Flavor is quite similar to Fabbri, so I’ll call it a success! They may soften up a bit after canning - if not, I’ll shorten the cure time to 30-35 days next time.
Pitted:
On a whim, I also marinated a batch in sugar in the fridge, vacuum sealed, for the same 40 days. These did not dry out at all and taste just like the ones I marinated for just a couple of days:
