Sweet and Sour Pickled Kiwi
Sweet and sour pickled kiwi is a unique dish that creates a harmonious balance between sweet and sour flavors. The natural sweetness of kiwi harmonizes perfectly with the acidity of the vinegar and the deep aroma of the spices. The technique of pickling fruits to create a new and rich flavor profile has long been used in Asian cuisines. This pickle can be a perfect complement to cheeses, roasted meats, or gourmet appetizers. If you love exotic and refreshing pickles, you should try this recipe!
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Ingredients for this recipe
Servings: 4
500
g
Fresh Kiwi
250
ml
White Wine Vinegar
250
ml
Water
50
g
Honey
30
g
Brown Sugar
15
g
Salt
1
Cinnamon Stick
3
Cloves
2
Bay Leaves
10
Black Peppercorns
1
tsp
Mustard Seeds
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Preparation Steps
1
Peel the kiwis and slice them into rounds or smaller pieces.
2
Choose a clean canning jar and place the kiwi slices inside.
3
In a saucepan, bring the water, vinegar, honey, brown sugar, salt, cinnamon stick, cloves, bay leaves, black peppercorns, and mustard seeds to a boil.
4
Once the pickling liquid has boiled, let it cool slightly, so it's not too hot when poured over the kiwi.
5
Pour the slightly cooled pickling liquid over the kiwi, ensuring they are completely submerged.
6
Seal the jar and let it sit in the refrigerator for at least 24 hours, but the longer it sits, the more flavorful it will become.
7
Before serving, let it stand at room temperature for 10 minutes to allow the flavors to fully develop.
