Pickled Basil
Pickled basil is an exciting and flavorful addition to any meal. While basil is often used fresh, pickling uniquely enhances its flavor and preserves it for longer enjoyment. The tangy, slightly spicy brine preserves the basil's freshness while adding a pleasant sour aroma. It is excellent with meat dishes, fish, or salads and offers a unique taste experience for those who enjoy trying new things in the kitchen!
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Ingredients for this recipe
Servings: 4
100
g
Fresh basil leaves
200
ml
White wine vinegar
200
ml
Water
30
g
Brown sugar
1
tsp
Salt
2
cloves
Garlic
1
Bay leaf
1
tsp
Black peppercorns
1
pinch
Red pepper flakes
50
ml
Lemon juice
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Preparation Steps
1
Thoroughly rinse the fresh basil leaves, then drain and pat dry with paper towels.
2
In a saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Add the thinly sliced garlic, bay leaf, black peppercorns, red pepper flakes, and lemon juice. Simmer over low heat for 3 minutes to allow the flavors to meld.
4
Pack the basil leaves into sterilized jars, then pour the hot pickling liquid (brine) over them.
5
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to develop.
6
Serve chilled as a unique pickled condiment or side dish with meat dishes and salads.
