1/2 pound (225g) sour cherries (rinsed, stems clipped in half)
Steps:
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 (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.
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