Stem & Pit cherries. Fill cherries into 1/2 pint jars.
Combine the rest of the ingredients (excpet garlic cloves) in a sauce pan and bring to a boil. Reduce heat and let simmer for 10 minutes.
Add a clove of garlic into each 1/2 pint jar.
Pour the hot liquid over the cherries. Let cool and then refrigerate.
Notes
If refrigerated correctly, the pickled cherries should last up to a month. If you want to store longer, you will need to seal the jars using a hot canning method.