Vanilla Scented Pickled Sweet Cherries

Vanilla-Scented Sweet Cherries One bite reveals that life is truly a bowl of cherries. Feeling indulgent? Pop one of the cherries into a vodka martini for an after-dinner treat.
Prep: 25 minutes Stand: 8-12 hours + 3 days
Cook: 15 minutes Chill: 1 month
4 cups sweet cherries
2 cups white balsamic vinegar
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
3 inches stick cinnamon (about 1 stick)
1 tablespoon kirsch (optional)
2 teaspoons almond extract

1. Sort and wash cherries. If desired, stem and pit cherries. In a large nonmetal bowl (or plastic tub), combine cherries and vinegar. Cover the bowl and let stand for 8-12 hours.
2. Drain the vinegar from the cherries into a medium stainless-steel, enamel, or nonstick  saucepan. Add the sugar, water, vanilla bean, and stick cinnamon. Bring to boiling, stirring until sugar dissolves; reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat, let cool.
3. Stir the kirsch (if using) and almond extract into the cooled vinegar mixture. Pour over cherries. Cover and let stand at room temperature for 3 days.
4. Drain the liquid into  a meduim stainless-steel, enamel, or nonstick saucepan, discarding vanilla pieces and cinnamon stick. Bring to boiling. Remove from heat and strain liquid; let cool.
5. Meanwhile, pack the cherries into sterilized HALF-PINT jars. Pour liquid over cherries in jars, filling them to the brim. Seal with nonreactive lids. Refrigerate at least 1 month before serving.

Makes 5 half-pints. Per 1/4 cup: 83 cal., 0g fat (0g sat. fat), 0mg chol., 6mg sodium., 19g carb., 1g fiber, 0g pro.