Stem and pit cherries.
Place in glass, stainless steel or enamel bowl.
In a saucepan, bring vinegar, honey and
mustard seeds to a boil.
Pour over cherries.
Cover and, stirring occasionally,
let stand 2 days to 1 week.
Strain thoroughly several layers of cheesecloth
or coffee filter papers.
Pour into sterilized bottles.
Cork bottles and let stand in a cool,
dark place at least two weeks
to allow flavors to mellow.
Makes 4 c.