Spicy Pickled Dandelion Greens
Spicy pickled dandelion greens are an exciting and unique condiment inspired by both European and Asian cuisine. The natural slightly bitter flavor of dandelion greens perfectly complements the vinegary and spicy tastes, making it particularly well-suited for salads, sandwiches, and meat dishes. Chili and garlic add a unique depth to the flavors, while black pepper further enhances the spicy character. Try it in a rich green salad or as a complement to spicy roasted meats!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh dandelion greens under cold water, then drain and pat dry with paper towels.
2
Finely chop the fresh chili pepper, peel the garlic clove and cut it in half.
3
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.
4
Lightly crush the whole black peppercorns with the flat side of a knife to release their flavor.
5
In a clean, sealable jar, layer the dandelion greens, then add the garlic, crushed peppercorns, chopped chili pepper, and chili flakes.
6
Pour the hot pickling liquid over the greens, then gently press down with a spoon to ensure they are fully submerged.
7
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.
8
Use the spicy pickled dandelion greens as a condiment for salads, sandwiches, or alongside grilled meats. They will keep in the refrigerator for 1-2 weeks.
