These Pickled Cherries with Five Spices are a versatile treat. Enjoy them just out of the jar, on salads, or paired with your favorite cheese.
It seems that cherry season is just way too short. There are some fruits that never disappear from store shelves. Year round you can find apples, oranges, peaches, bananas, etc. However that cannot be said for cherries. Cherries are only available for a limited time during the year. I spotted the bags of cherries and placed it into the cart. As I continued to shop, I realized I had better grab a second bag. I am positive that my next visit to the store all the cherries would be all gone.
Two big bags of cherries and I knew I had better be careful. I could mindlessly eat every single one.
To preserve that second bag of cherries I decided to pickle them in spices reminiscent of the fall and winter. There is no better way to preserve our summer harvest than canning, fermenting, pickling, or even freezing our bounty of produce. Think of it as a way to enjoy these delicious items in the dead of Winter. It can bring sunshine back to an otherwise gloomy day.
This week the Sunday Supper Tastemakers will be sharing all of our ways to save the summer harvest. Our hosts this week are Heather from Hezzi D’s Books and Cooks and Stacy from Food Lust People Love.
- 2 lbs fresh cherries (I used dark cherries) stems and pits intact
- 3 cups red wine vinegar
- 1 cup sugar
- 1½ Tablespoons salt
- 1 teaspoon Szechuan peppercorns
- 3 cinnamon sticks
- ½ teaspoon all spice
- 3 pieces of star anise
- 2 teaspoons whole cloves
- With a small fork or a toothpick, puncture each cherry 5-6 times to allow the pickling juice to penetrate the fruit. Place the cherries into a glass jar.
- In a medium pot, mix together the all the spices and the salt and bring to a boil.
- Reduce the heat and let the mixture simmer for 15-20 minutes, or until the liquid is reduced to ⅓ of its original amount.
- Remove the pot from heat and let the pickling liquid cool down for 10 minutes.
- Pour the liquid over the cherries in the jar.
- If the cherries are not fully submerged, that’s okay. In a few hours, they will release more juice into the pickling liquid.
- Let the cherries cool down completely before closing the lid.
- Keep the pickled cherries in the sealed jars in the refrigerator.
- The pickled cherries, refrigerated, will keep up to one month. The longer they keep, the more wrinkly and the more pale they will become.
Sit back, relax and enjoy all our ways to preserve our Summer Harvest.
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
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