Recipe from Elizabeth David's French Provincial Cooking

Ingredients:

500 grams - 1 lb. morello cherries

3/4 cup white sugar

1.5 cup wine or apple cider vinegar

6 whole cloves

Method:

Rinse and drain the cherries, discarding any damaged ones and leaving the stems on. Pack them in a clean, dry jar.

Bring the vinegar, sugar and cloves to a boil. Lower the heat and allow the liquid to boil gently for 10 minutes. Allow it to cool in its pan. Pour the cooled vinegar over the cherries and put the lid on the jar. Store in a cool, dark place for 1 month before opening and eating.

The recipe may be multiplied as many times as you like. Don't worry if at first the liquid doesn't cover the cherries: just shake the jar a little for a few days. As the fruit releases its juice, the liquid level will rise and the fruit will submerge.