This is a family recipe from the 1800's and is German in origin. The cherries are used as a meat condiment, especially delicious with pork, roast chicken, or turkey. The leftover syrup makes a great glaze when mixed with mustard and poured over ham during the last roasting moments. —keebs
Place pitted tart cherries in a crock and cover with apple cider vinegar. Place a cover over the crock.
Allow cherries to sit in vinegar for 24 hours.
Drain vinegar from cherries and add one cup of sugar for every cup of tart cherries. Let sugared cherries sit, covered. Stir cherries throughout the day until sugar is dissolved.
Drain sugar syrup from cherries and heat to the boiling point in a large kettle. Drop the cherries into the hot syrup and heat through. Do not boil.
While the syrup heats, sterilize pint canning jars and lids. Place a few cinnamon sticks in each jar. Fill with cherries and top off with hot syrup. Wipe jar rim clean and top with canning lid and ring. Process.
After canning allow jars to cool and store in fruit cellar or pantry shelf. Spice cherries are best if "cured" for 6 to 8 weeks before opening and serving. Enjoy with ham, chicken, turkey or any other roasted meat!