Pickled Sour Cherries

What you need:
1/2 cup (125ml) white vinegar
1/3 cup (180ml) water
4 ounces (115g) sugar
20 black peppercorns
2 bay leaves
1/2 pound (225g) sour cherries, rinsed, stems clipped in half

What you do:
1. Bring vinegar, water and sugar to a boil, until sugar is dissolved.
2. Remove from heat and add the peppercorns and bay leaves.
3. Prick each cherry with a pin and drop them into the hot liquid.
4. Pour the contents into a clean jar (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.