Crisp and Aromatic Coltsfoot Stem Pickles
Easy Homemade Coltsfoot Stem Pickle Recipe
Create healthy and delicious pickles with coltsfoot stems, a spring delicacy! Coltsfoot stems are rich in vitamins, calcium, and iron, helping to supplement essential micronutrients often lacking in a diet. Their characteristic slightly bitter taste transforms into a sweet and sour delight when pickled, making it an appetizing side dish. Learn how to effectively remove the bitterness from coltsfoot stems and the perfect ratio for a flavorful pickling brine in this detailed guide.
* How to Prepare Coltsfoot Stems (Refer to video at 00:09)
1. Gently separate the leaves from the stems of the fresh coltsfoot.
2. Boil the coltsfoot stems in water with a pinch of salt until they become slightly tender when pressed. They should feel soft enough to yield to pressure.
3. After boiling, immediately rinse the coltsfoot stems under cold water to cool them down.
4. While cold, use your fingernails to gently peel away the tough outer skin of the stems.
5. Submerge the peeled coltsfoot stems in cold water for at least 3 hours to remove any bitterness. Changing the water once or twice during this time will further enhance the flavor.
Main Ingredients- 300g coltsfoot stems
- 3 cloves garlic
Pickling Brine- 200ml water
- 90ml soy sauce
- 90g sugar
- 80ml vinegar
- 200ml water
- 90ml soy sauce
- 90g sugar
- 80ml vinegar
Cooking Instructions
Step 1
Separate the leaves from the stems of the fresh coltsfoot and prepare them.
Step 2
Boil the coltsfoot stems in water with a pinch of coarse salt until they become slightly tender when pressed (this typically takes about 5-7 minutes).
Step 3
Immediately rinse the boiled coltsfoot stems in cold water to cool them and maintain their crisp texture.
Step 4
After rinsing in cold water, use your fingernails to gently peel off the outer skin of the coltsfoot stems.
Step 5
Submerge the peeled coltsfoot stems in cold water for at least 3 hours to completely remove any bitterness. Change the water once or twice during this soaking period.
Step 6
Cut the garlic cloves into 2-3 pieces each, depending on their size.
Step 7
Drain the coltsfoot stems and cut them into manageable pieces, about 4-5cm in length.
Step 8
In a pot, combine the water, soy sauce, sugar, and vinegar. Bring to a boil over high heat, then let it simmer for 1 minute after it starts boiling to create the pickling brine.
Step 9
Place the prepared coltsfoot stems and garlic into a sterilized glass jar, arranging them attractively.
Step 10
Pour the hot pickling brine over the ingredients in the jar, ensuring they are completely submerged. (Refer to video at 02:42)
