Leave stems attached to cherries and set aside.
Combine the sugar, vinegar and 1/2 cup water in a large saucepan.
Tie the mixed pickling spice in a cheesecloth bag and add to the sugar mixture, then stir in the salt.
Bring to a boil and boil for 2 to 3 minutes.
Add the cherries and bring to boiling point.
Remove the spice bag.
Pack in hot sterilized jars, leaving 1/2-inch space at the top of jars.
Seal at once.
Do not open for about 6 weeks.