=== Pickled Cherries ===

**INGREDIENTS**

  * 1/2 cup (125ml) white vinegar
  * 1/3 cup (180ml) water
  * 4 ounces (115g) sugar
  * 20 black peppercorns
  * 2 bay leaves
  * 1/2 pound (225g) sour cherries, rinsed, stems clipped in half

**PROCESS**

  - Bring vinegar, water and sugar to a boil, until sugar is dissolved.
  - Remove from heat and add the peppercorns and bay leaves.
  - Prick each cherry with a pin and drop them into the hot liquid.
  - Pour the contents into a clean jar, cover, and refrigerate until ready to serve.
  - Or, you could water bath process them... 

It’s best to let the cherries sit at least one week before serving. They’ll keep in the refrigerator for at least one year.