Adapted from the 1975 edition, this pickle is not technically “quick,” but it is not processed in a water bath in order to preserve the texture of the cherries. Sugaring the cherries helps firm them up and creates a rich, cherry-flavored syrup.

Stem, pit, and place in a clean quart jar:

Add to cover the cherries:

Cover and let stand, refrigerated, for 24 hours. Drain, reserving the vinegar. Layer the cherries in the same jar with:

The cherries should be coated in sugar. Let stand for 1 week, covered and refrigerated. Shake the jar daily. The sugar may not completely dissolve. This is okay.

Set a sieve over a small saucepan and drain the cherries. Place the cherries in a hot, clean pint jar. Add the reserved vinegar to the sugar in the saucepan and bring to a boil. Pour over the cherries to cover. Let cool completely and store refrigerated for up to 6 months.