Pickled Cherries

2 1/4 lbs cherries
sugar
1/4 liter white wine vinegar
10 black peppercorns
3 cloves
1 bay leaf
salt
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Trim the stalks of the cherries so that there is only 6mm protruding from the fruit.
Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.
Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so.
Allow to cool.
Pour the liquid over the cherries and leave to marinate for 24 hours.
The next day, strain the marinade from the cherries, reheat it and the remaining unused vinegar and boil for 5 minutes.
Allow to cool, cover the cherries and seal the jars.
Leave for at least one month before eating.