Salt-Cured Chiles

Salt-Cured Chiles

Ingredients:
cherries, sweet, raw
salt, table

Directions:
In a large bowl, combine the chiles and salt, mixing very well with gloved hands or a spoon.
Leave out at room temperature for 24 hours and then refrigerate.
Mix the chiles once a day for 5 days, or until the salt has dissolved and the now softened chiles are completely covered in liquid.
Skim off any white impurities that form at the surface.
Transfer to a 1-quart jar with a lid, tamping the chiles down so that they remain 1 inch below the liquid.
Keep refrigerated.