To extend the too-short cherry season, you can pickle them and enjoy them months later. These are especially good alongside fatty meats like duck and pork.
2 pounds cherries
1-1/2 cups sugar
4-1/4 cups white wine vinegar
4 whole cloves
6 black peppercorns
Rinse, dry and pick over the cherries, and discard any blemished ones. Trim the stems to ½ inch.
Prepare 8 1-pint canning jars and self-sealing lids in boiling water, following manufacturer’s instructions.
Stir together the sugar, vinegar, cloves and peppercorns in a nonreactive saucepan, bring to a boil and simmer 3 minutes.
Pack the cherries into the canning jars and ladle the hot syrup over the cherries. Cover and seal the jars, following manufacturer’s instructions.
Let sit for two months in a cool, dark place before using. They should keep for several months after that in the refrigerator.