Ingredients with Measurements:
- 1 pound of Lesser Celandine
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of mustard seeds
Special equipment needed:
- A large pot
- A colander
- A glass jar with a lid
Step-by-step instructions:
1. Rinse the Lesser Celandine thoroughly under cold water and remove any dirt or debris.
2. Bring a large pot of water to a boil and blanch the Lesser Celandine for 1-2 minutes.
3. Drain the Lesser Celandine in a colander and rinse under cold water to stop the cooking process.
4. In a small saucepan, combine the white vinegar, water, salt, sugar, and mustard seeds. Bring to a boil and stir until the sugar and salt have dissolved.
5. Pack the blanched Lesser Celandine into a glass jar and pour the hot pickling liquid over the top.
6. Seal the jar tightly with a lid and let it cool to room temperature.
7. Once cooled, refrigerate the pickled Lesser Celandine for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling for blanching
- Room temperature for pickling
Serving size:
- 1 jar of pickled Lesser Celandine
Nutritional information:
- Calories: 20
- Fat: 0g
- Carbohydrates: 4g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Mustard seeds can be substituted with other whole spices such as coriander seeds or fennel seeds.
Variations:
- Add sliced onions or garlic to the pickling liquid for extra flavor.
- Use different types of vinegar or spices to create unique flavor combinations.
Tips and tricks:
- Make sure to rinse the Lesser Celandine thoroughly to remove any dirt or debris.
- Use a glass jar with a tight-fitting lid to ensure the pickling liquid doesn't leak out.
- Let the pickled Lesser Celandine sit in the refrigerator for at least 24 hours to allow the flavors to develop.
Storage instructions:
- Store the pickled Lesser Celandine in the refrigerator for up to 1 month.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled Lesser Celandine as a side dish or garnish for sandwiches or salads.
Garnishes:
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with grilled meats or fish for a tangy and flavorful side dish.
Suggested side dishes:
- Serve with roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the pickling liquid is too salty or sour, add a little more sugar to balance out the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing this recipe to avoid contamination.
- Store the pickled Lesser Celandine in the refrigerator to prevent spoilage.
Food history:
- Lesser Celandine is a wildflower that is native to Europe and Asia. It has a long history of medicinal use and was once used to treat a variety of ailments.
Flavor profiles:
- Tangy, slightly sweet, and spicy from the mustard seeds.
Serving suggestions:
- Serve as a side dish or garnish for sandwiches or salads.
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