Divide the cherries between the two jars. Pour the cooled pickling liquid over the cherries, filling the jars to almost the top, making sure the cherries are submerged completely. Tap the jars on the counter, to remove any air from the jars | cherries. Seal with the lids and refrigerate for 2 weeks to 2 months. As this isn’t a hot canning technique, it’s best to store these in a refrigerator.