Pickled Cherries in Red Wine Vinegar with Cinnamon

Ingredients

• 2 1/2 pounds sweet cherries
• 3 1/2 cups red wine vinegar
• 1 1/2 cups sugar
• 1 teaspoon black peppercorns
• 4 whole cloves
• 2 (3-inch) cinnamon sticks
• 2 bay leaves
• 1 (10 x 1/2-inch) lemon rind strip

Preparation

1. Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.
2. Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil.
3. Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.