Pickled Cherries

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.