Bring syrup base ingredients to a boil. Add the cherries, bring back to a boil and simmer for 10 minutes. Stir in the vinegar then store in refrigerator overnight.

The next day, remove and discard the bay leaf and vanilla pod. Refrigerate or freeze the cherries in syrup if you are not canning. Otherwise following canning directions below.

To can (see note), return the cherries and syrup to a boil. Transfer to hot, clean, half pint canning jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and apply two-piece metal lids and bands.

Process for 15 minutes in a boiling water bath if your altitude is under 1000 feet, adjusting for altitude if higher per this chart. After processing, remove from heat and let cool in canner for 5 minutes.

Remove jars and let sit, undisturbed, 12 to 24 hours. Check the seals and refrigerate anything that hasn’t sealed and use it up quickly.