Pickled neem might sound unusual, but this traditional Southeast Asian recipe offers a surprisingly delicious and healthy culinary experience. Neem leaves, known for their medicinal properties, undergo a transformation when pickled, yielding a unique tangy and slightly bitter flavor profile that's both refreshing and invigorating. Forget preconceived notions – this isn't the bitter neem you might remember from childhood remedies. Grandma Taew's recipe, passed down through generations, balances the characteristic neem taste with a delightful blend of sweet and sour, creating a three-flavor delight that's both addictive and beneficial for your well-being.
This unique pickled neem recipe is far from your typical preserve; it’s a testament to the culinary artistry of using often-overlooked ingredients. The carefully chosen blend of spices and the precise pickling process are key to achieving the perfect balance of flavors. Ready to discover the secrets behind Grandma Taew's exceptional pickled neem? Let's dive into the detailed, step-by-step instructions to create this unforgettable culinary adventure.
Tools Needed
- Pot
- Jar
- Spoon
- Basket
Ingredients
- Neem tree tops (flower tips): 500 grams
- Vinegar
- Sugar
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare the Neem and Marinade
- Mix vinegar, sugar, water, and salt. Stir until sugar dissolves. Bring to a boil over high heat and boil for 2-3 minutes to reduce vinegar smell. Turn off heat and let cool.
- Wash neem tops thoroughly. Bring a pot of water to a boil.
- Add neem to boiling water and boil for about 1 minute. Immediately transfer to a bowl of cold water to stop cooking.
- Place blanched neem in a basket to drain excess water.
Step 2. Pack and Marinate
- Wash and dry a jar. Pack the drained neem tightly into the jar.
- Pour the cooled marinade over the neem in the jar, ensuring it's fully submerged. Use a spoon to press the neem down.
Step 3. Rest and Serve
- Cover the jar and marinate for at least 12 hours, or up to 24 hours for a more intense flavor.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Use the flower tips of the neem tree for the best flavor. More neem equals more deliciousness!
- Wash the neem gently to avoid damaging the flowers.
- Marinating for 24 hours results in a sweeter, sourer, and saltier taste.
Nutrition
- Calories: varies*
- Fat: 0.1g*g
- Carbs: varies*g
- Protein: 0.8g*g
FAQs
1. Is pickled neem safe to eat?
Yes, when prepared correctly. The pickling process reduces the bitterness and potential toxicity of raw neem leaves. However, always use fresh, high-quality neem leaves and follow the recipe carefully.
2. How long does pickled neem last?
Properly stored in a sterilized jar in the refrigerator, pickled neem should last for 2-3 weeks. Make sure the neem is fully submerged in the pickling liquid to prevent spoilage.
3. Can I use other types of vinegar besides rice vinegar?
While rice vinegar is traditional and offers the best flavor balance, you can experiment with other mild vinegars like apple cider vinegar or white vinegar. The taste will be slightly different, but it should still be edible.
So there you have it – Grandma Taew's treasured recipe for a truly unique and delicious pickled neem. This recipe is a testament to the culinary possibilities of unexpected ingredients, transforming a potentially bitter leaf into a delightful side dish or condiment. Enjoy the surprising flavors and share this special recipe with your friends and family!