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Sweet and sour pomegranate seeds served

Sweet and Sour Pickled Pomegranate Seeds

Inspired by Middle Eastern and Mediterranean cuisine, these sweet and sour pickled pomegranate seeds are a unique and refreshing addition to any meal. The natural sweetness and tartness of the pomegranate are perfectly balanced with vinegar and honey, making it a wonderful accompaniment to cheeses, salads, and meat dishes. The cinnamon stick and black peppercorns add a deeper, more complex flavor profile, making this pickle all the more interesting. Try it in a rich green salad or as a complement to a spicy roast lamb!

Prep Time 15 min
Preparation 5 min
Total 20 min
70 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 g Pomegranate Seeds
⭕ 100 ml White Wine Vinegar
⭕ 100 ml Water
⭕ 50 g Honey
⭕ 5 g Salt
⭕ 1 Cinnamon Stick
⭕ 5 Black Peppercorns

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    Preparation Steps

    1

    Halve the pomegranate. Gently tap the skin with a spoon to release the seeds. Remove any white pith.

    2

    In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat, stirring until the honey and salt are completely dissolved.

    3

    In a clean, airtight jar, layer the pomegranate seeds. Add the cinnamon stick and black peppercorns.

    4

    Pour the hot pickling liquid over the pomegranate seeds, gently pressing down with a spoon to ensure they are fully submerged.

    5

    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.

    6

    Use the sweet and sour pickled pomegranate seeds to enhance salads, complement cheeses, or garnish meat dishes. Store in the refrigerator for up to 1-2 weeks.