Spiced Balsamic Pickled Cherries
Add the cardamom, cloves, anise and the cinnamon stick. Stir, remove from the heat and let cool for 2 to 3 minutes.
Pack the cherries into a clean pint jar, leaving at least a 1-inch head space. Pour the syrup and the spices into the jar. You might need to push the whole spices around to help them fit.
Pour the vinegar into the jar to cover the cherries, leaving a 1-inch head space. Seal the jar with a lid and band. Gently shake it a bit to mix and coat all the cherries.
Place the jar in the refrigerator and give it a shake every few hours, or when you think about it. Let chill in the fridge for at least 12 hours before serving.