Sweet Pickled Cherries

Makes five pints

2 cups water
2 1/2 cups white vinegar
2 cups sugar
5 bay leaves
7-8 peppercorns per jar
3 pounds cherries, washed and stems trimmed

Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.

Place bay leaves and peppercorns into your jars. Pack the cherries in jars as tightly as you can manage, but without squashing them. Pour brine over the cherries, leaving 1/2 inch of headspace. Instead of using a chopstick to remove any air bubbles, gently tap the jars on a towel-lined countertop so that the bubbles rise to the surface. Wipe rims, apply lids and process in a boiling water canner for 10 minutes. When jars are cool, check seals.

Thanks to Marisa at FoodinJars.com for this tasty recipe!