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Pickled pomegranate seeds served

Pickled Pomegranate Seeds

Pickled pomegranate seeds are an exciting and refreshing addition inspired by Middle Eastern and Mediterranean cuisine. The natural sweetness of the pomegranate harmonizes perfectly with the vinegary-pickled flavors, making it a particularly good match for cheeses, salads, and meat dishes. The cinnamon stick and whole black peppercorns add a unique depth to the flavors, making the pickled pomegranate not only delicious but also visually appealing. Try it in a rich vegetable salad or as an accompaniment to a spicy lamb dish!

Prep Time 15 min
Preparation 5 min
Total 20 min
70 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 g Pomegranate Seeds
⭕ 100 ml White Wine Vinegar
⭕ 100 ml Water
⭕ 40 g Honey
⭕ 5 g Salt
⭕ 1 Cinnamon Stick
⭕ 5 Whole Black Peppercorns

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    Preparation Steps

    1

    Halve the pomegranate and gently tap the skin with a spoon to release the seeds. Remove any white pith.

    2

    In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat until the honey and salt are completely dissolved.

    3

    In a clean, sealable jar, layer the pomegranate seeds, then add the cinnamon stick and whole black peppercorns.

    4

    Pour the hot brine over the pomegranate seeds, gently pressing them down with a spoon to ensure they are fully submerged.

    5

    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.

    6

    Use the pickled pomegranate seeds to enhance salads, cheese boards, or as a garnish for meat dishes. Store in the refrigerator for up to 1-2 weeks.