Pickled Dandelion Greens
Pickled dandelion greens are a unique and refreshing condiment inspired by European and Asian cuisines. The natural slightly bitter taste of dandelion greens harmonizes perfectly with the pickled flavors, making it an excellent addition to salads, sandwiches, and meat dishes. Black peppercorns and garlic add a unique depth to the flavors, while the honey's mild sweetness balances the bitterness. Try it in a fresh spring salad or as a complement to grilled meat!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh dandelion greens under cold running water, then drain well and pat dry with paper towels.
2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat, stirring until the honey and salt are completely dissolved.
3
Peel the garlic clove and cut it in half. Lightly crush the whole black peppercorns with the flat side of a knife to release their flavor.
4
In a clean, sealable jar, layer the dandelion greens, then add the garlic and crushed peppercorns.
5
Pour the hot pickling liquid over the greens, gently pressing down with a spoon to ensure they are fully submerged.
6
Let the jar cool to room temperature for about 30 minutes, then seal and refrigerate for at least 24 hours to allow the flavors to meld.
7
Serve the pickled dandelion greens in salads, sandwiches, or as a side dish with meat. Store in the refrigerator for 1-2 weeks.
