I first came across pickled cherries at a restaurant in New York City last year and have been curious to experiment with making them at home ever since. Enjoy these on their own, in a fresh summer salad, or muddled in a cool gin cocktail.
Heat the vinegar, salt, and sugar in a small saucepan until the salt and sugar have fully dissolved. Set aside a let cool to room temperature. Place the cherries and thyme in a Mason jar and pour in the pickling liquid. Cover with a tight-sealing lid and place in the refrigerator for 2-3 days.