Pickled Cherries with Five Spices #SundaySupper
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup sugar
- 1 1/2 tablespoons salt
- 1/2 teaspoon all spice
- 2 lbs fresh cherries (i used dark cherries) stems and pi
- 3 cups red wine vinegar
- 1 teaspoon szechuan peppercorns
- 3 cinnamon sticks
- 3 pieces of star anise
- 2 teaspoons whole cloves
- Carbohydrate 16.5100351670574 g
- Cholesterol 0 mg
- Fat 1.1044193700114 g
- Fiber 6.49101657094129 g
- Protein 0.889667110299755 g
- Saturated Fat 0.304191011009621 g
- Serving Size 1 1 recipe (1636g)
- Sodium 55852.7840624168 mg
- Sugar 10.0190185961161 g
- Trans Fat 0.334975027245603 g
- Calories 161 calories
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.
