| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 45 | 0.2g | 0g | 10g |
| sugars | fibre | protein | salt |
| 8g | 1g | 1g | 0.7g |
As a Southern belle from Charleston, my culinary roots run deep in traditional Southern fare, but every now and then, I love to play around with something a little less conventional. One of my latest and greatest finds has been Pickled Spine Gourd. When you bring together the crisp texture of fresh spine gourds and a tangy, spiced pickling brine, you create a truly remarkable and versatile component for your meals.
A Burst of Health Benefits
One of the wonderful things about Pickled Spine Gourd is its array of health benefits. Spine gourds are packed with nutrients such as vitamin C, beta-carotene, and fiber, making them an excellent addition to a health-conscious diet. Additionally, they have been said to help regulate blood sugar levels, making them beneficial for those managing diabetes. The vinegar used in pickling, notwithstanding its tangy kick, aids in digestion and can help maintain a healthy gut due to its probiotic properties.
Perfect Pairings
This delightful pickle isn’t just a great snack on its own; it pairs wonderfully with a variety of dishes. Imagine serving it alongside some crispy fried chicken or a beautiful seafood boil, both staples in my hometown of Charleston. The acidity and spice from the pickled spine gourds complement the richness of the fried chicken or the buttery, briny notes of fresh seafood perfectly.
Similarly, it’s quite reminiscent of other pickled vegetables like kimchi or pickled cucumbers, bringing a burst of flavor and crunch that brightens up any meal. You can even mix it into salads for an extra zing or serve it as a side with grilled meats and sandwiches. The possibilities are endless.
When I first came across spine gourds at the market, their unique look caught my eye immediately. Their vibrant green color and distinctive texture promised something special, and I wasn’t disappointed. Blending them with a mixture of white vinegar, granulated sugar, mustard seeds, and other aromatic spices creates a brine that accentuates their natural flavors beautifully.
So, the next time you’re on the hunt for something extraordinary to invigorate your meals, remember this Pickled Spine Gourd recipe. It’s a delightful twist, offering health benefits and flavor in every bite. Trust me, your taste buds and your body will thank you!
What You’ll Need
Method
Step One
Wash the spine gourds thoroughly in cool water. Trim both ends and cut them into halves or quarters, depending on their size.
Step Two
In a large pot, bring 2 cups of white vinegar and 1 cup of water to a boil. Add 1 cup of granulated sugar and 1 tbsp of salt, stirring until they are fully dissolved.
Step Three
Add 1 tbsp of mustard seeds, 1 tbsp of fennel seeds, and 1 tbsp of coriander seeds to the boiling mixture. Allow them to simmer for 5 minutes to release their flavors.
Step Four
Stir in 1 tsp of turmeric powder, 1 tsp of red chili flakes, 5 sliced garlic cloves, and 1-inch piece of sliced fresh ginger to the pot. Mix well.
Step Five
Add the spine gourds to the pot, ensuring they are fully submerged in the pickling mixture. Simmer for 10-15 minutes until they become tender.
Step Six
Remove the pot from heat and let it cool to room temperature. Transfer the pickled spine gourds and the liquid into sterilized glass jars. Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to meld.
