Dominican-style Pickled Sorrel Leaves

Ingredients

While the Spanish dish Acederas rehogadas focuses on sautéing sorrel leaves, our Dominican-style Pickled Sorrel Leaves take a different approach by pickling the leaves. This adaptation adds a tangy and spicy flavor profile to the dish, which is characteristic of Dominican cuisine. Additionally, the pickling process enhances the texture and visual appeal of the sorrel leaves, making it a unique and refreshing side dish. We alse have the original recipe for Acederas rehogadas, so you can check it out.

• 2 cups (470ml) sorrel leaves 2 cups (470ml) sorrel leaves
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 1g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, combine the white vinegar, water, minced garlic, sliced onion, minced scotch bonnet pepper, sugar, salt, and whole black peppercorns.
2. 2.
   Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve.
3. 3.
   Add the sorrel leaves to the boiling mixture and cook for 1 minute.
4. 4.
   Remove the saucepan from heat and let the mixture cool to room temperature.
5. 5.
   Transfer the pickled sorrel leaves and the marinade to a sterilized jar.
6. 6.
   Seal the jar tightly and refrigerate for at least 24 hours before serving.
7. 7.
   Serve the Dominican-style Pickled Sorrel Leaves as a side dish with your favorite Dominican meals.

Treat your ingredients with care...

• Sorrel leaves — Make sure to choose fresh sorrel leaves without any signs of wilting or discoloration. Wash them thoroughly before using to remove any dirt or debris.

Tips & Tricks

• For a spicier version, leave the seeds in the scotch bonnet pepper.
• Adjust the amount of sugar and salt according to your taste preferences.
• The pickled sorrel leaves taste even better after a few days, so consider making a larger batch and storing them for future use.
• Serve the pickled sorrel leaves alongside grilled meats or as a topping for sandwiches and burgers.
• Experiment with adding other spices such as cloves or cinnamon for additional flavor variations.

Serving advice

Serve the Dominican-style Pickled Sorrel Leaves chilled as a refreshing side dish. They pair well with traditional Dominican dishes like sancocho (meat and vegetable stew) or mofongo (mashed plantains).

Presentation advice

Arrange the vibrant red pickled sorrel leaves on a white serving dish to showcase their striking color. Garnish with a sprig of fresh cilantro or a slice of lime for an extra touch of freshness.