Ingredients with Measurements:
- 2 cups fresh hibiscus leaves, washed and dried
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 small piece ginger, grated
Special equipment needed:
- A large glass jar with a tight-fitting lid
- A small saucepan
Step-by-step instructions:
1. In a small saucepan, combine the vinegar, water, sugar, salt, curry powder, mustard seeds, coriander seeds, cumin seeds, turmeric powder, garlic, and ginger. Bring to a boil over medium heat, stirring occasionally.
2. Reduce the heat and let the mixture simmer for 5 minutes.
3. Place the hibiscus leaves in the glass jar.
4. Pour the hot vinegar mixture over the hibiscus leaves, making sure they are completely covered.
5. Let the jar cool to room temperature.
6. Cover the jar tightly with the lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 24 hours
Temperature:
Room temperature for cooling, refrigerate for storage.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Calories: 15 per serving
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 4g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey or maple syrup instead of sugar.
- You can use ground spices instead of whole seeds.
Variations:
- You can add sliced onions or carrots to the pickle for extra flavor and texture.
- You can use different spices to customize the flavor, such as cinnamon, cardamom, or fennel seeds.
- You can use other types of vinegar, such as rice vinegar or balsamic vinegar.
Tips and tricks:
- Make sure the hibiscus leaves are completely dry before placing them in the jar to prevent mold growth.
- Use a clean and dry glass jar to prevent contamination.
- You can adjust the amount of sugar and salt to your taste.
- The pickle will become more flavorful as it sits in the refrigerator, so you can store it for up to 2 weeks.
Storage instructions:
Store the pickle in the refrigerator in a tightly sealed jar for up to 2 weeks.
Reheating instructions:
The pickle is served cold and does not need to be reheated.
Presentation ideas:
Serve the pickle as a condiment or side dish for Indian or Middle Eastern dishes. You can also use it as a topping for sandwiches or salads.
Garnishes:
Garnish with fresh herbs, such as cilantro or mint.
Pairings:
Serve the pickle with rice, naan bread, or grilled meats.
Suggested side dishes:
Serve the pickle with other pickled vegetables, such as pickled onions or cucumbers.
Troubleshooting advice:
- If the pickle tastes too sour, you can add more sugar to balance the flavor.
- If the pickle tastes too salty, you can dilute it with more vinegar and water.
Food safety advice:
- Make sure to use clean and dry utensils when handling the pickle to prevent contamination.
- Store the pickle in the refrigerator to prevent bacterial growth.
- Discard the pickle if it develops mold or an off odor.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries in many cultures around the world. Hibiscus leaves are a common ingredient in Indian and Middle Eastern cuisine, and are often used in salads, stews, and curries.
Flavor profiles:
The pickle has a tangy and slightly sweet flavor, with a hint of curry spices.
Serving suggestions:
Serve the pickle as a condiment or side dish for Indian or Middle Eastern dishes. You can also use it as a topping for sandwiches or salads.
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Region: Indian