1.5 cups sour cherries
1/2 cup white vinegar
6 tsp water
1/2 cup sugar
20 crushed black peppercorns
2 bay leaves
1. Rinse the cherries and dry them on a towel. Trim the cherry stems halfway down, and prick each with a needle a few times through to let the marinade seep through. Immediately drop pricked cherries into a jar or canning jar (doesn’t matter because its not really a canning recipe).
2. Separately, in a small saucepan, combine water, vinegar and sugar and bring to a boil. Set aside.
3. Place crushed black peppercorns and bay leaves in the jar and pour the boiling water/vinegar mixture over the cherries. If using a canning jar, the boiling water removes the necessity of using a water bath and the jar should self-seal with no problems. Shake, and use 3 days later.