And BTW it is “Rainier,” like the mountain, or the adjective meaning “more rainy.” </nitpick>
I’m not sure whether you’re pitting hymens or cherries here. If it’s the former, I’d strongly suggest not applying lemon juice. Nor Bengay.
I uh…
I like cherry collectables and cherry cider. Mint collectables too, for that matter. Maybe mint cider would be good?
As I sit around drinking Cherry Coke Zero and eating Rainier Cherries…
Someday I want to melt down some dark chocolate and do a chocolate fondue with rainier halves.
Not better, just different. And delicious. Get some and thank us later.
You take that back! I am quite delicious.
Glacéed fruit is the process I’m using to put up my cherries. The 14-day process. Afterwards, coat them in dark chocolate, yea or nay?
Thank you for that correction. I don’t like to misspell and appreciate help in catching it when I do.
Yeah. The bright happy cherries on the yogurt always loo so tempting Ill grab a couple of those. Then immediately regret it a few days later when i go to eat it. Might as well eat skittles in yogurt for as sweet and out of place they are.
Wear gloves next time? 
Jesus Crystalized Christ!
That’s like shoving sugar into them with a hammer and explosives.
A year ago I would have said “cool”. Now my Diabetes says “oh shit”.
I’ll, um, take your word for it?
One of my mother’s co-workers used to dip stem on maraschino cherries in melted chocolate and then attach an unwrapped Hershey’s Kiss to the non-stemmed end. Then she put a couple of dots of frosting or small round candies on the pointy end. The final confection looked somewhat like a mouse. She only did this at Christmas time. Apparently it was one of her family favorites.
The darker ones are likely Bing; I got ~100 lbs off ONE tree here in Utah. And in processing them I stained the bejeebers out of my hands, nails and all. I’ll remember to have lemon juice on hand next time.
I got a pitter from Amazon; it’s a bit quicker and much cleaner than a meat mallet but it’s more fun to watch the pit go *fling *across the counter when you wack the fruit flat for the dehydrator. After 4 quarts it’s a little less fun.
You’ll have to. 
I’d like to know why the sweet cherries can’t taste more like tart pie cherries with a real cherry flavor. That would make my life complete.
I sympathize. Actually, I have considerable yen for salty and spicy flavors, and sweets are a minor thing for me in the background, so this is a new level of sugary for me too and I’m not sure I can take much of it. But the candied lemon peel OOOOOhhhhh out of this world and ridiculously irresistible.
I’m well aware of sugar’s bad rap; at least this way I know I’m getting a product of pure cane sugar instead of high-fructose corn syrup. I refuse to buy that gooey crap they sell around Christmastime.
Also, give credit where it’s due: sugar is a good (and tasty) means of weaning oneself off of an alcohol habit. Of course, then one would have a saccharoholic habit. But with my predilection for salt and spices, I’m not very susceptible to that and I really don’t catch the sugar bug, so I feel it’s safe to flirt with at least.
Seek thou morellos.
I don’t whack mine flat. I handled them as gently as possible and didn’t need a specially engineered pitter. I simply pushed the blunt end of a chopstick through and the pit popped right out the other side. The Rainiers I did weren’t as ripe as the ?Bings, and many of them carried a bit of cling pulp with them. Nothing was wasted; I stuck the pits with whatever pulp was clinging into a jar and covered with vodka. Leave it a month or two, shake it once a day, eventually strain and maybe mix with the leftover cherry syrup for a cordial. Sound good?
Aren’t morellos a sour cherry? I’ve only had them packed in syrup.
Someone brought very much the same chocolate-cherry “mice” into a Christmas party at work a couple of years ago, with almond slices for ears. The cutest food I have ever seen.