Spicy Pickled Pomegranate Seeds
Spicy pickled pomegranate seeds are an exciting and unique condiment inspired by Middle Eastern and Mediterranean cuisine. The natural sweetness and tartness of the pomegranate harmonizes perfectly with the vinegar and spices, making them particularly well-suited for cheeses, salads, and meat dishes. The chili and cinnamon stick add a unique depth to the flavors, while the black peppercorns further enhance the spicy character. Try them in a rich vegetable salad or as an accompaniment to a spiced roast lamb!
Ingredients for this recipe
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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
Finely chop the fresh chili.
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
In a clean, sealable jar, layer the pomegranate seeds, then add the cinnamon stick, whole black peppercorns, chopped chili, and chili flakes.
5
Pour the hot pickling liquid over the pomegranate seeds, gently pressing them down with a spoon to ensure they are fully submerged.
6
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.
7
Use the spicy pickled pomegranate seeds to garnish salads, serve alongside cheeses, or as a vibrant addition to meat dishes. They will keep in the refrigerator for 1-2 weeks.
