Tangy Eggplant Marzipan Pickle
This unique twist on traditional pickles combines the creamy sweetness of marzipan with tangy eggplant. The result is a flavor explosion that will leave your taste buds begging for more. Perfect as a condiment or a snack, this pickle is sure to impress even the pickiest eaters.
ingredients
- 2 small eggplants, cut into small cubes
- 1 cup granulated sugar
- 1 cup white vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 cup almond paste (marzipan), crumbled
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
steps
- 1.
In a large saucepan, combine the sugar, vinegar, mustard seeds, fennel seeds, turmeric, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
- 2.
Add the eggplant cubes and simmer for 10 minutes, or until the eggplant is tender but not mushy.
- 3.
Remove the saucepan from heat and let the mixture cool for 5 minutes.
- 4.
Stir in the crumbled marzipan, chopped cilantro, and minced garlic. Mix well until the marzipan melts and forms a smooth pickle base.
- 5.
Transfer the pickle to sterilized jars and seal. Allow the jars to cool completely before refrigerating for at least 24 hours to allow the flavors to meld.
- 6.
Serve chilled, as a side dish or a condiment with your favorite meals.
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