Friday, January 23, 2015

Chai Sweet Chili Pickled Cherries for #TripleSBites

You will see these Chai Sweet Chili Pickled Cherries as part of an upcoming dish. But they would be a wonderful addition to any cheese and charcuterie platter.


When I received the Chai Sweet Chili sauce from Intensity Academy* - for participating in the upcoming online blogging event #TripleSBites - I knew that I wanted to make some kind of pickles. Then I saw cherries at Whole Foods and a lightbulb went on. Pickled Cherries. I mirrored the spices you would use in chai instead of the typical pickling spices.


Ingredients

  • 1/3 C organic granulated sugar
  • 1 1/4 t salt (I used a red Hawaiian salt)
  • 1 t coriander seeds
  • 2 cinnamon sticks
  • 8 whole cloves
  • 3 star anise
  • 1/2 C organic unfiltered apple cider vinegar
  • 1/2 C water
  • 2 T Chai Sweet Chili sauce (thanks, Intensity Academy*)
  • 1 pound fresh cherries

Procedure
In a small saucepan, combine water and vinegar and bring to a boil. Lower heat to a simmer and stir in Chai Sweet Chili sauce. Cook for 2 to 3 minutes. Remove from the heat.

Destem and pit your cherries. You can use a cherry-pitter or, as the Precise Kitchen Elf demonstrated for me, you can use a straw. So, I pushed the pits out with a stainless steel straw. Easy peasy.


Place cherries in a glass jar. Layer in the spices, sugar, and salt.


Pour in enough vinegar mixture to cover cherries and almost completely fill the jar. Place the jar on a wire rack and cool to room temperature. Cover and refrigerate for at least 2 hours and no more than 2 weeks.

Thanks, Intensity Academy* - just one of the #TripleSBites sponsors - for ingredients used in this recipe.


*Full Disclosure: I received a bottle of Sweet Chai-Chili Sauce from Intensity Academy  for participating in #TripleSBites. Feel free to use whatever sweet-hot sauce you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

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