| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0.8g | 0.2g | 35g |
| sugars | fibre | protein | salt |
| 28g | 3g | 2g | 1.95g |
Please note that the values can vary based on the size and freshness of the ingredients used, as well as cooking methods and serving sizes.
I’ve always enjoyed the vibrant and tangy notes of the Pickled Momordica Balsamina recipe. My homage to my dual heritage, it ties my Seattle upbringing with a Japanese twist, in the form of this bittersweet delicacy, generally known as bitter gourd. Known for its health benefits yet not universally loved for its acquired taste, the fusion of flavors in this recipe surprises many with its unique and mouthwatering relish.
Harmony of Flavors
The recipe beautifully balances the bitter taste of Momordica Balsamina with its rich, sweet-marinated concoction. A brainchild of my love for sushi rolls and seafood, I often serve this unique pickle to give a twist to my dishes. Paired with anything from a basic rice serving to grilled fishes, the Pickled Momordica Balsamina recipe is something that can add an element of surprise to your menu. Picture having it served with grilled fish, complemented by the refreshing tanginess of this beloved pickle – mouthwatering, isn’t it?
Health and Vitality
‘You are what you eat’ couldn’t be more true. Food choices directly impact our health, and with this recipe, you’re not only having a treat for your taste buds but also adding value to your well-being. Momordica Balsamina, or bitter gourd, is known for its anti-diabetic properties along with promoting heart health, weight loss among other fantastic benefits. The turmeric, mustard seeds, and garlic present in the recipe also offer anti-inflammatory and antioxidant benefits, making this a health-boosting side dish.
A Fusion of Cultures
The west meets the east in this recipe, a testament to my dual heritage. Being raised in Seattle exposed me to a variety of cuisines, ingredients, and techniques. Once I came to Japan, my motherland, I was excited to bring those western influences into traditional Japanese cooking, culminating in unique yet delightful dishes such as the Pickled Momordica Balsamina recipe.
The Final Note
This pickled recipe is one I hold close to my heart – it’s a mixture of my love for food, my heritage, and my craft as a chef. The contrast of flavors, the blending of health benefits, and the mingling of cultures come together to create a beautiful dish that sings the notes of my journey in every bite.
What You’ll Need
- 6 medium-sized Momordica Balsamina (bitter gourd)
- 4 cups of white vinegar
- 2 cups of water
- 2 cups of sugar
- 1 tablespoon of salt
- 6 cloves of garlic, minced
- 2 teaspoons of mustard seeds
- 1 teaspoon of crushed red pepper flakes
- 1 teaspoon of turmeric
- Fresh dill sprigs to taste
Method
Step One
Start by rinsing the Momordica Balsamina (bitter gourds). Slice them thinly, removing any seeds. The more uniformly you slice them, the higher the chances that they’ll pickle evenly.
Step Two
In a large pot, combine white vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt are completely dissolved.
Step Three
Add minced garlic, mustard seeds, crushed red pepper flakes, and turmeric into the pot. Bring the mixture to a boil and let it simmer for about 10 minutes to let the flavors infuse into the vinegar solution.
Step Four
Add the sliced bitter gourds into the pot. Ensure that they’re completely submerged in the vinegar mixture. Let them cook for about 3-5 minutes, until they soften but still have a bit of crunch to them.
Step Five
With the help of a slotted spoon, remove the bitter gourds from the pot and pack them tightly into sterilized canning jars. Tuck fresh dill sprigs among the slices.
Step Six
Pour the hot vinegar mixture into the jars, ensuring that the bitter gourds are completely covered. Seal the jars with their lids while the liquid is still hot. The heat will create a vacuum seal as the jars cool.
Step Seven
Wait for the jars to cool to room temperature before placing them in the refrigerator. For the best flavor, let the pickles sit in the fridge for at least two weeks before consuming.
Step Eight
Enjoy your homemade Pickled Momordica Balsamina! They should last for a couple of months stored in the refrigerator.
