A French recipe. You could try other vinegars, such as balsamic, red wine, apple cider vinegar…To sterilize the jar and lid please consult your own canning sources or follow the manufacturer’s directions.

3/4 c white wine vinegar, or more, if necessary
1/4 c sugar
2 t fine, non-iodized salt (sea salt is usually non-iodized)
1-lb ripe, firm cherries (sweet or sour)
5 or 6 sprigs (each about 4″ long) fresh tarragon

1. In a saucepan, stir together the vinegar, sugar, and salt. Heat over medium heat to just simmering, stirring, until the sugar and salt have dissolved. Cool the liquid completely.

2. Sort the cherries, discarding any with soft spots or blemishes. Rinse and drain. Clip stems to 1/2″. Roll the cherries in a towel to remove all possible moisture.

3. Rinse the tarragon and pat dry. Place sprigs in a dry, sterilized 1 quart canning jar. Add the cherries, which should not quite fill the jar.

4. Pour the cooled liquid over the cherries, being sure to cover them completely. Remove any bubbles by inserting a chopstick or ladle handle into the jar and moving it about gently. Add more liquid if necessary. Leave 1/2″ of head space. Seal with a sterilized two-pieces canning lid. Store cherries for at least a month before serving them.