Harissa-Pickled Pomegranate

A luxurious treat that takes minutes to make

Harissa-Pickled Pomegranate Seeds

Harissa-pickled pomegranate seeds are such a luxurious food. I’ve canned them before (the trick is small jars and a short processing time to keep their texture intact), but I much prefer them as refrigerator pickles.

Try them on labneh or yogurt, with feta and mint, with roasted chickpeas or on salad. They’re truly perfect on just about anything.

I developed this recipe over a year ago for my next book, The Essential Preserving Handbook, but we could all really use a luxurious boost right now: So I’m sharing with you early.

Scroll to the bottom for the recipe, plus a bonus recipe for smoky lime grenadine!

Beyond the Kitchen

Outside of my kitchen, I’ve been preparing for a couple months of whirlwind presenting on fermentation, writing, and more, while traveling to conferences and giving talks online.

You can find me online at Kojicon later this month: where I'll be talking about building a sustainable creative practice, specifically tailored towards culinary pros who want to make consistent time for their culinary creativity.

I’ll also be presenting with Ashley English at Organic Growers School in WNC next month: We’ll be talking about Preserving Food, Nourishing Self, and Building Community during a half-day workshop.

I’ve also been giving talks on The Fermentation Oracle and Our Fermented Lives here and there: You can buy them online or, get signed copies shipped to you from Charis Books and More (just be sure to ask for a signed copy from them when you purchase).

You can also buy ebooks from Bookshop.org now, which is great news, so if you’ve been looking for Our Fermented Lives as an ebook: You can get it here and support an indie bookstore at the same time.

Recipe: Harissa-Pickled Pomegranate Seeds from the Essential Preserving Handbook

I find the texture of delicate pomegranate seeds can break down when canning, but they do make a truly delicious refrigerator pickle. By balancing pomegranate’s sweet and sour flavor with a sweet and sour brine and a flavor burst of harissa, I have a flavor-packed meal staple to serve alongside rice, roasted vegetables, seafood, and meat (give it a try with roasted brussels sprouts!) The brine is also delicious whisked with olive oil for a simple vinaigrette.

Makes 1 pint

Ingredients

Seeds and juice of 1 pomegranate

1 ½ - 2 tsp harissa (or 1-1 ½ tsp if using fine powder)

Brine:

½ tbsp salt

1 tbsp sugar

½ cup ACV

½ cup water

-Place seeds and spices in a pint jar.

-Whisk brine ingredients together until sugar and salt are dissolved.

-Pour brine into jar to the bottom of the band.

-Screw on lid, allow to pickle overnight in the fridge.

-Lasts 3 weeks or more.

Smoky lime and classic Grenadines

Here’s how I make regular ol’ Grenadine, plus a smoky lime version which is absolutely luscious with mescal or rum. The latter has become a staple: In a home with many, many fruit syrups and other flavorings always within reach, this one has been one of my consistent favorites over the past year.