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Spicy pickled dandelion greens served

Spicy Pickled Dandelion Greens

Spicy Pickled Dandelion Greens are a unique and refreshing addition, inspired by European and Asian cuisine. The natural bitterness of dandelion greens perfectly harmonizes with the vinegary-pickled and spicy flavors, making it especially well-suited for salads, sandwiches, and meat dishes. Mustard seeds and chili flakes add a spicy character to the pickle, while black pepper further deepens the flavors. Try it with grilled meats or as part of a fresh vegetable salad!

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

Servings: 4
⭕ 100 g Fresh dandelion greens
⭕ 150 ml White wine vinegar
⭕ 100 ml Water
⭕ 50 g Honey
⭕ 5 g Salt
⭕ 1 cloves Garlic
⭕ 5 Black peppercorns
⭕ 5 g Mustard seeds
⭕ 2 g Chili flakes

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    Preparation Steps

    1

    Thoroughly rinse the fresh dandelion greens under cold running water, then drain and pat dry with paper towels.

    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, stirring occasionally.

    3

    Peel and halve the garlic clove. Gently crush the black peppercorns and mustard seeds with the flat side of a knife to release their flavor.

    4

    In a clean, sealable jar, layer the dandelion greens, followed by the garlic, mustard seeds, crushed peppercorns, and chili flakes.

    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 it and refrigerate for at least 24 hours to allow the flavors to meld.

    7

    Use the spicy pickled dandelion greens in salads, sandwiches, or as a side dish for meat dishes. They will keep in the refrigerator for 1-2 weeks.