Pickled Spinach
Pickled spinach is a lesser-known, yet incredibly delicious and healthy pickle. Spinach is rich in vitamins and minerals, and pickling helps preserve its freshness and slightly crunchy texture. In various parts of the world, pickled vegetables are traditional components of cuisines, and spinach is no exception. This recipe is an easy-to-make version that makes an excellent addition to sandwiches, meat dishes, or even salads. If you enjoy new flavors and unique pickles, you should definitely try this recipe!
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Ingredients for this recipe
Servings: 4
500
g
Fresh Spinach Leaves
500
ml
Water
250
ml
White Vinegar
15
g
Salt
20
g
Brown Sugar
2
cloves
Garlic
2
Bay Leaves
1
tsp
Black Peppercorns
1
tsp
Mustard Seeds
1
tbsp
Fresh Dill
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Preparation Steps
1
Thoroughly rinse the fresh spinach leaves in cold water, then drain well and pat dry.
2
In a sterilized jar, layer the spinach leaves with the thinly sliced garlic cloves and bay leaves.
3
In a saucepan, bring the white vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, and dill to a boil. Let simmer for a few minutes, then remove from the heat and allow to cool to room temperature.
4
Pour the cooled pickling liquid over the spinach, ensuring it is completely submerged.
5
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
6
For the best flavor, let it sit in the refrigerator for at least 48 hours before consuming, allowing the flavors to fully develop.
