Savory Dandelion Soy Sauce Pickle
Savory Dandelion Soy Sauce Pickle
A Deliciously Bitter Dandelion Soy Sauce Pickle!
Using dandelions abundant in my garden, I’ve made a delightful soy sauce pickle. This recipe brings out a unique bitter-sweet flavor, perfect for a side dish.
Ingredients- About 5 handfuls of fresh dandelion leaves (remove flower stalks, use only tender leaves)
- 2 cups soy sauce
- 2 cups water
- 1 cup vinegar
- 1 cup sugar
Cooking Instructions
Step 1
First, carefully separate only the soft, tender leaves from the dandelions. If you’re not a fan of very bitter flavors, it’s best to use young leaves. Rinse the detached leaves thoroughly under running water several times to remove any dirt or debris. Ensure they are clean.
Step 2
To slightly mellow the bitterness and keep the leaves fresh, soak the clean dandelion leaves in a mild vinegar solution (about 2-3 tablespoons of vinegar per 1 liter of water) for 5-10 minutes. After soaking, rinse them again with cold water and then shake off excess water or drain them thoroughly in a colander.
Step 3
Now, let’s make the flavorful brine that will define the pickle! In a pot, combine 2 cups of soy sauce, 2 cups of water, 1 cup of vinegar, and 1 cup of sugar. Stir well until the sugar is completely dissolved. Then, bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat and simmer for another 1-2 minutes before turning off the heat. Feel free to adjust the ratios of soy sauce, vinegar, and sugar to your personal taste to create your perfect brine.
Step 4
Prepare a dedicated stainless steel container or glass jar for pickling. Place the drained dandelion leaves snugly into the container. Pour the hot soy sauce brine over the dandelions, ensuring they are completely submerged. To keep the leaves from floating, place a heavy plate or a weight on top. Cover the container and let it sit at room temperature for 2 days.
Step 5
After 2 days, carefully remove the dandelion leaves from the container and pour the brine back into a pot. Bring this brine to a rolling boil again. Allow the boiled brine to cool down completely. This step helps to preserve the pickles for a longer period. Ensure the pickling container you will use next is sterilized by boiling water.
Step 6
Place the dandelion leaves back into the sterilized container and pour the completely cooled brine over them. Cover tightly and store in the refrigerator. After an additional 3 days of maturation, the dandelion leaves will have absorbed the rich soy sauce flavor, resulting in a delicious dandelion soy sauce pickle. Its unique bitter-sweet, tangy taste makes it an irresistible side dish for rice!
