Sweet and Sour Pickled Oranges
Sweet and sour pickled oranges are a special dish that creates a harmonious balance between sweet and sour flavors. The natural sweetness of the oranges blends perfectly with the acidity of the vinegar and the deep aroma of the spices. This technique has long been used in Mediterranean and Middle Eastern cuisines to preserve and add excitement to this exotic fruit. This pickle is a perfect complement to cheeses, roasted meats, or gourmet appetizers. If you're looking for something truly unique, this recipe is worth trying!
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Ingredients for this recipe
Servings: 4
500
g
Fresh Oranges
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
Thoroughly wash the oranges and slice them thinly, or cut them into segments, with the peel on.
2
Select a clean canning jar and place the orange slices inside.
3
In a saucepan, bring the water, white wine 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 oranges.
5
Pour the cooled brine over the oranges, making sure they are completely submerged.
6
Seal the jar and refrigerate for at least 24 hours, but the longer they sit, the more flavorful they will become.
7
Before serving, let the jar stand at room temperature for 10 minutes to allow the flavors to fully develop.
