Well, they are certainly beautiful in the jar ... there is no doubt about that. Out of the jar, well, let's just say, the cloves were too strong - disappointing too, because otherwise, I like the flavor, especially the black peppercorn.
Had read Mollie Wizenberg's recipe for pickled grapes , which I thought sounded interesting -- again with black pepper which seems to be showing up a lot in my flavor combinations lately - but more importantly for process. Letting the pickling liquid cool before adding to the jar - it makes sense with something that could go mushy and had not been salted to remove any extra liquid. The texture and bite of these cherries is very good - the flavor -- needs work. More black pepper, more bay (which is very good bay from Turkey) and ... something warm maybe next time. We'll see.