Pickled Rainier Cherries

With small skewer or toothpick, pierce each cherry 6 or 8 times. In medium-size bowl, dissolve salt in water. Add pierced cherries and let soak at least 4 hours or cover and refrigerate overnight. In nonaluminum 1-quart saucepan, heat sugar, vinegar, lime juice, and cinnamon to boiling. Boil mixture, or syrup, 1 minute. Meanwhile, drain cherries and rinse with cold water. Drain again well. Pack cherries into one 16-ounce jar. Pour boiling syrup over cherries and wipe jar rim clean. Seal jar. Cool cherries on wire rack to room temperature. Label jar and store in the refrigerator. Wait at least a month before serving cherries to allow them time to absorb the syrup. The cherries will keep well for up to 6 months.