2 lb Large sweet or sour cherries
12    4 inch sprigs fresh hyssop
1 qt Red wine vinegar
1/2 c  Sugar
Or
1/3 c  Honey
4 ts Pickling salt

–ALTERNATIVES–
Tarragon would also work

Wash and dry cherries, discarding any soft or blemished ones. Trim stems to
1/2 inch and prick each cherry.

Prepare the jars, lids and boiling water bath. Put three springs of hyssop
into each hot, dry jar. Fill the jars with cherries leave 1/2 inch
headspace.

Combine the vinegar, sugar and salt in a non-recative pan, Bring to boil
over med-high heat, storring until sugar and salt are dissolved. Pour the
solution into jars, just covering the cherries. Wipe the rims with a clean
towel and attach lids securely.

Place the jars in boiling water bath, and when the water has returned to
the boil process for 15 mins.