Place de-stemmed and pitted cherries in medium bowl. Using a vegetable peeler, remove half the zest of the lemon and orange. Add to the bowl along with the garlic, rosemary, thyme and bay. In a small bowl, whisk together olive oil, vinegar and salt. Pour over cherry mix. Stir thoroughly. Let sit at room temperature for four hours, stirring a few times. Cover and refrigerate to marinate overnight. Allow to reach room temperature before serving.
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