At the too young and inappropriate age of 11 I started practicing tying a cherry stem in a knot with my tongue. Why? Because “you know what they say about being able to tie a cherry stem with your tongue… that you’re a good kisser.” ha ha ha… I’d be lying if I said that after putting up 18lbs of fresh bing cherries from the Washington State Fruit Commission and Sweet Preservation that “I didn’t attempt to twist a couple stems”. 🙂
These Chinese 5 spice pickled cherries plus my classically canned cherries and black pepper & cabernet cherry jam concludes cherry’paloza! I had originally planned on getting creative and making up my own herbed pickled cherry recipe, but after much web consultation and honestly because Leena’s looked soooo good, I opted to re-make and post Leena Eats’ Chinese five spice pickled cherries recipe. If you don’t have it or can’t find it, Chinese 5 Spice is made up of cinnamon, star anise, cloves, Sichuan pepper, and fennel seed. Try them out, and please let me know if you have any other tasty pickled fruit recipes of your own.
Click here for the original recipe.