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Brine-pickled Himalayan Balsam Pods
Brine-pickled Himalayan Balsam Pods is a modern American recipe for a classic refrigerator pickle of himalayan balsam pods preserved in acidulated brine with spices. The full recipe is presented here and I hope you enjoy this classic American version of: Brine-pickled Himalayan Balsam Pods.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Makes:
2 jars
Rating: 
Tags : Spice RecipesBean RecipesUSA Recipes
The immature pods of the himalayan balsam are edible. Pick them when they are green and before they begin to 'explode'. Take the whole pod and trim away the stalk.
Ingredients:
600ml
himalayan balsam pods, washed and dried
200ml hot water
120ml cider vinegar
6 tbsp sugar
1 tbsp sea salt
1/2 tsp yellow mustard seeds
6 black peppercorns
2 dried red chillies
Method:
Combine the water, vinegar (to acidulate the brine), salt and sugar in a large jar. Secure a lid then shake until the sugar and salt are dissolved then set aside.
Pack the himalayan balsam pods into jars, add the spices then pour over the sugar and salt brine so that the radishes are covered then secure the lid. Place in the refrigerator and leave to mature for at least one week before eating (they will last for a couple of months if kept refrigerated).
