Mmmm, this has my adventurous side.thinking about other fruits to use for this recipe… Pear vinegar anyone?
As I entered supermarket last Saturday, I was greeted by a stack of dark red cherries just begging to come home with me. I had just seen pickled cherries (something I’ve never tried before) used on the five and spice blog (which rocks), and was really intrigued by the idea. Growing up, we sometimes had cherries preserved in brandy or jam – something I was never tempted to make myself (we don’t eat a lot of sweets) – but cherries in vinegar, with maybe a little bit of hot spice? That sounded like the perfect way to enjoy the fruit throughout the year, perhaps with some cheeses or curry.
Bonnie Lee (she’s the brains of the operation) suggested that we add a little Thai twist to the pickle. Brilliant. So, that’s the way we decided to go. The results are in the picture below.
We ended up with about ½…
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