Recipes in the world of Flavilo

Spiced pickled pomegranate seeds served

Spiced Pickled Pomegranate Seeds

Spiced pickled pomegranate seeds are an exciting and unique addition inspired by Middle Eastern and Mediterranean cuisine. The natural sweetness and tartness of the pomegranate harmonizes perfectly with the vinegar and spices, making it particularly well-suited to cheeses, salads, and meat dishes. The cinnamon stick and mustard seeds add a deeper, more aromatic flavor, while the chili flakes provide a slight kick. Try it in rich vegetable salads or as a complement to a spicy roast lamb!

Prep Time 15 min
Preparation 5 min
Total 20 min
75 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
⭕ 5 g Mustard Seeds
⭕ 2 g Chili Flakes

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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, whole black peppercorns, mustard seeds, and chili flakes.

    4

    Pour the hot pickling liquid 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 spiced pickled pomegranate seeds to garnish salads, serve alongside cheeses, or as a flavorful topping for meat dishes. Store in the refrigerator for 1-2 weeks.