Pickles and preserves
Pickled pomegranate is a refreshing pickle made by placing fresh pomegranate arils in a jar with vinegar, salt, and a few cloves, then letting them rest for a few days. Its balance of tart and slightly sweet flavors pairs well with cheese and olives at breakfast.
Layer the pomegranate arils and cloves in a clean, dry jar.
Whisk together the vinegar, water, and salt until the salt dissolves. Pour the brine over the arils in the jar until they are completely covered.
Close the jar and let it rest in a dark place at room temperature until the arils soften and flavor the brine.
Spoon the pickle from the jar and serve it with cheese and olives on a breakfast plate.
Make sure the brine completely covers the pomegranate arils in the jar; exposed arils will darken. Allergen: No specific allergens are identified in this recipe.
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