Sweet and Sour Pickled Dandelion Greens
Sweet and sour pickled dandelion greens are a unique and refreshing addition inspired by European and Asian cuisine. The natural bitter taste of dandelion greens perfectly balances with the sweetness of honey and the sour character of vinegar, making it particularly well suited to salads, sandwiches and meat dishes. The natural sweetness of honey counteracts the bitterness of dandelion greens, while the garlic and black pepper further deepen the flavours. Try it in a fresh spring salad or as a side dish with grilled meat!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly rinse the fresh dandelion greens under cold 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.
3
Peel the garlic clove and cut it in half. Gently crush the whole black peppercorns with the flat side of a knife to release their flavor.
4
In a clean, resealable jar, layer the dandelion greens, then add the garlic and crushed peppercorns.
5
Pour the hot pickling liquid over the greens, then gently press 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
Serve the sweet and sour pickled dandelion greens as a side dish for salads, sandwiches, or meat dishes. Store in the refrigerator for 1-2 weeks.
