Mediterranean Diet Black Currants Pickle
Elevate your condiment game with this vibrant Mediterranean Diet Black Currants Pickle recipe, a tangy and spiced creation that perfectly balances bold flavors and wholesome ingredients. Featuring plump black currants infused with aromatic mustard, fennel, and cumin seeds, this pickle is enhanced by apple cider vinegar and extra virgin olive oil for a rich, zesty base. Fresh oregano and a hint of lemon zest deliver a refreshing Mediterranean touch, while paprika adds a mild smoky warmth. Ideal for pairing with grilled meats, salads, or a mezze platter, this easy-to-make pickle is a delicious and nutrient-packed way to embrace Mediterranean flavors. Perfect for meal prep, this versatile condiment keeps well in the fridge and only gets better with time!
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Recipe Information
Ingredients
- 500 grams Black currants
- 2 tablespoons Coarse sea salt
- 120 milliliters Extra virgin olive oil
- 120 milliliters Apple cider vinegar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Mustard seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Paprika
- 2 tablespoons Fresh oregano, chopped
- 1 teaspoon Lemon zest
Instructions
Rinse the black currants thoroughly under cold water and drain them well to remove any excess moisture.
Place the currants in a large mixing bowl and sprinkle with coarse sea salt. Toss to coat the currants evenly. Let them sit for about 30 minutes to allow the salt to draw out excess moisture.
In a medium saucepan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant and slightly golden.
Add the mustard seeds, fennel seeds, and cumin seeds to the saucepan. Sauté for another 2 minutes until the seeds start to release their aroma.
Reduce the heat to low and stir in the paprika. Cook for an additional minute. Be careful not to burn the spices.
Pour in the apple cider vinegar and stir well to combine with the spices and garlic. Remove the saucepan from heat and let the mixture cool to room temperature.
Once cooled, pour the vinegar and spice mixture over the salted black currants. Add the chopped fresh oregano and lemon zest to the mixture.
Gently toss everything together to ensure the currants are well coated with the spiced oil and vinegar mix.
Transfer the pickle into sterilized glass jars, making sure the currants are submerged in the liquid. Seal the jars tightly with lids.
Let the pickle sit at room temperature for at least 24 hours to allow the flavors to meld together. For best results, refrigerate the pickle for up to a week before consuming.
Serve the Mediterranean Diet Black Currants Pickle as a side condiment with grilled meats, salads, or on a Mediterranean mezze platter.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11673 mg | 508% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 1.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2051 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
