Sweet and Sour Pickled Artichokes
Sweet and sour pickled artichokes are a unique Mediterranean flavor combination that combines the tradition of vinegar pickling with the sweet and spicy notes of honey and ginger. Pickled vegetables have a long history in many cuisines around the world, and this version balances the tangy and sweet flavors. This recipe goes perfectly with sandwiches, grilled meats, or can be eaten as a standalone pickle. If you like the special sweet and sour harmony, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the artichokes. Trim off the tough outer leaves and remove the prickly tips. Halve them and soak in water mixed with lemon juice to prevent browning.
2
Bring a large pot of water to a boil. Cook the artichokes for 5 minutes, until slightly softened. Drain and let cool.
3
Place the artichoke pieces, thinly sliced garlic, and bay leaves into a sterilized jar.
4
In a saucepan, bring the vinegar, water, honey, brown sugar, salt, black peppercorns, mustard seeds, dill, and grated ginger to a boil. Let simmer for a few minutes, then remove from the heat and allow to cool to room temperature.
5
Pour the cooled sweet and sour pickling brine over the artichokes, ensuring they are completely submerged.
6
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
7
For the best flavor, let stand in the refrigerator for at least 48 hours before consuming.
