Crispy & Refreshing! Water Dropwort Stem Pickles Recipe
Transform easily discarded water dropwort stems into a sweet and sour treat!
Enjoy the crisp stems of fragrant water dropwort (also known as Korean parsley or minari) with this delightful pickle recipe. These homemade pickles offer a satisfying crunch and a refreshing flavor profile, perfect for elevating salads, pasta dishes, or any meat entree. They’re a fantastic banchan (side dish) that adds a burst of flavor.
Pickle Ingredients
- 200g fresh water dropwort stems (choose thick, firm stems)
- 200ml water (use clean filtered water)
- 100ml apple cider vinegar (apple cider vinegar adds a pleasant fruity note)
- 100g granulated sugar (adjust sweetness to your preference)
- 1 tsp fine salt (fine salt dissolves better than coarse salt for the pickle brine)
Cooking Instructions
Step 1
Thoroughly wash the fresh water dropwort stems. Trim them into bite-sized pieces, about 4-5cm long. This length makes them easy to handle and eat from the jar.
Step 2
In a saucepan, combine the water, apple cider vinegar, granulated sugar, and fine salt. Heat over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Once it comes to a boil, continue to simmer for about 1 minute to sterilize the brine, then remove from heat.
Step 3
Pack the prepared water dropwort stems snugly into a clean glass jar or airtight container that has been sterilized with hot water. Avoid overpacking; leave a little space for the brine.
Step 4
Allow the warm pickling brine to cool slightly. It should be warm to the touch but not scalding hot, as extreme heat can soften the stems. Once cooled to a safe temperature, pour the brine over the water dropwort stems, ensuring they are fully submerged.
Step 5
Seal the container tightly with its lid and refrigerate for 2 to 3 days to allow the flavors to meld. The pickles will become even more delicious as they mature. Enjoy your homemade pickles!
