Lg. black red cherries
1 c. water
1 1/4 c. malt vinegar
3 tbsp. brown sugar
1 tsp. salt
1/4 c. corn syrup
1/2 oz. stick cinnamon
1 tbsp. whole cloves

Wash firm, ripe cherries with stems. Pack into sterilized jars. Combine vinegar, sugar, salt, corn syrup, and water. Tie spices in bag and boil at least 5 minutes. Cool. Remove spice bag. Pour mixture over cherries. Seal. Do not use for at least 3 weeks.