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In a small saucepan, combine 1 1/2 cups water, sugar, salt, coriander seeds, cinnamon stick and cloves.
Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes.
Remove from the heat and let steep 5 minutes.
Stir in vinegar.
Place cherries in a 1-quart (4-cup) glass jar.
Pour in the spices and enough vinegar mixture to cover cherries and almost completely fill the jar.
Place the jar on a wire rack and cool to room temperature.
Cover and refrigerate for at least 2 hours and no more than 2 weeks.