Ues, no water needed. If the cherry peppers are sweet types as opposed to hot, you can also add a little sugar. I would make two pints instead of one big quart. Thats just me, but if they are hot I don't eat as many. To prep them, cut the stems off and pierce each one through with a skewer. This will help the vinegar to reach the insides. You can cut that 4 cups of vinegar to two cups. As to the salt, thats a bit low, so maybe more than a teaspoon would be needed, so taste the brine before filling the jars. Usually brines should be used all at once. If not, bring it to a boil and place in a canning jar with lid and let it seal. Add this leftover brine to a fresh brine later on.

Thank you so much for the help!