For every quart of the fruit allow a half-pint of vinegar; two tablespoonfuls of white sugar ; twelve whole cloves, and six blades of mace, and put all but the cherries on to heat together. When they have boiled ten minutes, set them aside .to cool. Have ready small jars, fill them nearly full of cherries, strain the cold vinegar over them, and seal the jars.

Large tart cherries are best for pickling. They should be very fresh and need not be stemmed.