Paleo Black Currants Pickle
Experience a bold and tangy flavor explosion with our Paleo Black Currants Pickle—a must-try twist on traditional pickling! This recipe celebrates the natural sweetness and tartness of fresh black currants, perfectly balanced with the warmth of garlic, ginger, and a medley of aromatic spices like turmeric, cumin, and mustard seeds. Infused with apple cider vinegar and preserved in extra virgin olive oil, this pickle is not only paleo-friendly but also packed with gut-healthy probiotics. Ready in just 30 minutes of prep and cooking time, this vibrant condiment is perfect for sprucing up roasted veggies, grilled meats, or even as a standout addition to your charcuterie board. Easy to make, bursting with flavor, and a great way to enjoy black currants year-round, this pickle is a pantry powerhouse waiting to impress!
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Ingredients
- 500 grams fresh black currants
- 2 tablespoons sea salt
- 200 milliliters apple cider vinegar
- 100 milliliters extra virgin olive oil
- 4 pieces garlic cloves, minced
- 1 teaspoon dried red chili flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons fresh ginger, grated
- 1 teaspoon mustard seeds
- 0.5 teaspoon fenugreek seeds
Directions
Step 1
Wash the black currants thoroughly under cold water and drain well.
Step 2
In a large mixing bowl, combine the black currants with sea salt, and let it sit for about 10 minutes to draw out the excess moisture.
Step 3
In a heavy-bottomed pan, gently heat the olive oil over medium heat.
Step 4
Add mustard seeds and fenugreek seeds to the heated oil and let them splutter.
Step 5
Add minced garlic, grated ginger, dried red chili flakes, ground turmeric, and ground cumin to the pan. Sauté for about 2-3 minutes until the spices are well cooked and fragrant.
Step 6
Pour in the apple cider vinegar and bring the mixture to a gentle boil.
Step 7
Remove the pan from the heat and let it cool slightly.
Step 8
Once the spice mixture has cooled, pour it over the salted black currants and mix thoroughly to ensure all the currants are well coated.
Step 9
Transfer the mixture into sterilized glass jars, pressing down to eliminate air pockets, and seal tightly.
Step 10
Allow the pickle to sit at room temperature for at least 48 hours before refrigerating.
Step 11
Store in the refrigerator and use within 3 months for the best flavor.
Nutrition Facts
| Serving size | (859.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1222.9 |
| Total Fat 97.4g | 0% |
| Saturated Fat 13.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 13979.8mg | 0% |
| Total Carbohydrate 88.9g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 41.5g | |
| Protein 10.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 348.5mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1960.4mg | 0% |
Source of Calories