Paleo Black Currants Pickle
Bring a bold and tangy twist to your paleo-friendly pantry with this Paleo Black Currants Pickle recipe! Brimming with the natural sweetness of fresh black currants and punched up with zesty apple cider vinegar, warming spices like turmeric and cumin, and a hint of fiery chili flakes, this pickle offers a symphony of flavors in every bite. Infused with the richness of extra virgin olive oil and aromatic mustard and fenugreek seeds, this small-batch condiment is perfect for adding a vibrant, probiotic boost to your meals. Ready in under 30 minutes of prep and packed with gut-healthy ingredients, this paleo pickle pairs beautifully with roasted meats, salads, or simply as a bold snack straight from the jar. Store your homemade creation in the fridge for up to three months and enjoy a flavorful, wholesome treat that's both Paleo-compliant and irresistibly delicious.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Wash the black currants thoroughly under cold water and drain well.
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.
In a heavy-bottomed pan, gently heat the olive oil over medium heat.
Add mustard seeds and fenugreek seeds to the heated oil and let them splutter.
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.
Pour in the apple cider vinegar and bring the mixture to a gentle boil.
Remove the pan from the heat and let it cool slightly.
Once the spice mixture has cooled, pour it over the salted black currants and mix thoroughly to ensure all the currants are well coated.
Transfer the mixture into sterilized glass jars, pressing down to eliminate air pockets, and seal tightly.
Allow the pickle to sit at room temperature for at least 48 hours before refrigerating.
Store in the refrigerator and use within 3 months for the best flavor.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13980 mg | 608% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 41.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1960 mg | 42% | |
*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.
