| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 286 | 1g | 0g | 69g |
| sugars | fibre | protein | salt |
| 59g | 5g | 3g | 0.06g |
If there’s one recipe that holds a special place in my heart, it’s Pickled Akebi. This is a fruit-based dish that beautifully melds flavors, cultures, and culinary traditions into an unpretentious yet delightfully gourmet dish. Since my childhood days in New Jersey, I have loved experimenting with a range of native and exotic ingredients, often under the watchful eyes of my Italian grandparents. I’ll never forget their culinary wisdom and their knack for blending sweet, sour, and tangy notes.
The Inspiration Behind Pickled Akebi
For those who aren’t familiar, Akebi is a unique fruit native to the northern regions of Japan. My introduction to it was quite by accident during one of my hiking trips. As a hiker, I’m always on a quest for unexplored flavors to bring back into my kitchen and to you all, my gourmet aficionados.
Akebi intrigued me as much with its flavors as with its rich array of health benefits. It’s celebrated for its high content of dietary fibers, vitamins, and minerals, and its diverse range of antioxidants. But what truly charmed me was its exquisite taste and the potential it had in our Italian-American kitchen!
Pairing Possibilities
I adore how versatile the Pickled Akebi is, it can be served as a palate-cleanser between meals, an unusual appetizer, or a refreshing side. While it pairs well with a variety of dishes, I particularly enjoy it alongside roasted meats, a tradition that echoes back to my days of feasting on Italian-American classics.
I could also see it alongside something typically Italian-American like a cheesy lasagna, or antipasto. The vinegar-tang of the pickled akebi can cut through velvety cheese and fatty meats brilliantly, the way a good hard cheese complements red wine.
My Pickled Akebi recipe is not just an ode to my culinary journey; it also shares a tale of exploration, merging flavors, and wholesome eating. Although it might seem gourmet-ish, don’t let that intimidate you. With Akebi in hand and your favorite Your Gourmet Guru recipe, a culinary adventure awaits you in your kitchen!
What You’ll Need
- 6 Akebi
- 2 cups of White Vinegar
- 2 cups of Sugar
- 2 cups of Water
- 1 teaspoon of Salt
- 4 slices of Ginger
- 2 Bay Leaves
- 1 teaspoon of Peppercorns
- 1 Cinnamon Stick
- 1 Star Anise
Method
Step One
Begin by preparing the Akebi: cut off both ends and slice them lengthwise in half. Remove the pulp and seeds with a spoon. Rinse the Akebi halves under cold water and set aside.
Step Two
In a medium saucepan, combine the white vinegar, sugar, water, and salt. Stir the mixture over medium heat until the sugar has completely dissolved.
Step Three
Add the ginger slices, bay leaves, peppercorns, cinnamon stick, and star anise to the saucepan. Continue to simmer the mixture for about 5 minutes, allowing the flavors to blend together.
Step Four
Add the prepared Akebi to the saucepan. Make sure the Akebi halves are fully submerged in the pickling mixture. If they are not, add more vinegar and sugar in a 1:1 ratio until they are.
Step Five
Cover the saucepan and let the Akebi pickle for at least an hour. For the best flavor, allow them to pickle overnight in the refrigerator.
Step Six
Once the Akebi have pickled to your liking, remove them from the mixture and serve. Store any leftovers in the fridge in an airtight container. Enjoy your pickled Akebi!
