Hey Foodie Friends!

Welcome back to another flavorful adventure in my suburban kitchen. Today, I’ve got something truly special for you – an Exotic Jackfruit – Pickled with Charred Lemongrass Vegetarian Feast. This dish is bursting with unique flavors that will transport your taste buds straight to Southeast Asia, all from the comfort of home. Plus, it’s healthy and vegetarian! 🥳

### Why Jackfruit?
If you haven’t yet jumped on the jackfruit bandwagon, now’s the time! This versatile fruit is not only exotic but also a great meat substitute, especially for those “meatless Monday” meals. It’s high in fiber and packed with vitamins, making it a wholesome addition to our foodie arsenal.

Without further ado, let’s get cooking!

### Ingredients
1. **For the Pickled Jackfruit:**
– 2 cups young green jackfruit (canned or fresh, cut into chunks)
– 1 cup white vinegar
– ½ cup water
– 2 tbsp sugar
– 1 tbsp salt
– 1-2 red chilies (sliced)
– 2 cloves garlic (sliced)
– 1-inch piece of ginger (sliced thinly)
– 1 lemongrass stalk (bruised and chopped into 2-inch pieces)

2. **For the Charred Lemongrass Garnish:**
– 2-3 lemongrass stalks (outer layers removed)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp pepper

### Instructions
#### Step 1: Pickling the Jackfruit
1. **Prep your jackfruit:** If you’re using canned jackfruit, make sure to drain and rinse it well to remove any brine.

📝 **Note:** Fresh jackfruit can be a bit sticky – pro tip: oil your knife and hands beforehand to make the cut easier.

2. **Pickling Spices:** In a small saucepan, combine your vinegar, water, sugar, and salt. Bring it to a gentle simmer until the sugar and salt are fully dissolved.

3. **Spice it up:** Add the sliced red chili, garlic, ginger, and chopped lemongrass to the vinegar mixture. Simmer for an additional 5 minutes to let those flavors meld together.

4. **Pour and Store:** Place your jackfruit chunks in a clean, airtight jar and pour the hot pickling mixture over them. Seal the jar well and let it cool to room temperature before refrigerating. Ideally, let it sit for at least 1-2 hours, but overnight pickling gives the best flavor!

#### Step 2: Charred Lemongrass Garnish
1. **Preheat & Prep:** Preheat your grill or griddle pan on high heat. While that’s warming up, lightly brush the lemongrass stalks with olive oil and season with salt and pepper.

2. **Grill Time:** Place the lemongrass directly onto the grill or griddle pan. Char them until they’re nice and golden, with some char marks for that smoky flavor. This should take about 5 minutes, turning occasionally.

3. **Slice & Serve:** Once charred, let them cool slightly before slicing them thinly.

#### Step 3: Assembly
1. **Plating:** Arrange the pickled jackfruit on a platter and sprinkle with the thinly sliced, charred lemongrass.

2. **Optional Additions:** Add a sprinkle of chopped fresh herbs (like cilantro or mint), a squeeze of lime, and some toasted sesame seeds for an extra crunch.

### Helpful Tips
– **Lemongrass love:** Lemongrass can be tough; make sure to remove the tough outer layers and bruise the inner stalk to release its fragrant oils.
– **Storage:** The pickled jackfruit can be stored in the fridge for up to 2 weeks, making it perfect for prepping ahead of time.

### Personal Insights
I fell in love with jackfruit during a trip to Thailand a few years back. Its ability to effortlessly take on savory and sweet flavors alike blew my mind! 🌟 This pickled version is a nod to the tangy and zesty flavors I encountered in the street markets, with a twist from the charred lemongrass – giving it an elevated, smoky aroma.

I hope you’ve enjoyed bringing a touch of the exotic to your kitchen today! Don’t forget to snap some pics and share your creations with me on Instagram using #SuburbanFlavors.

Happy Cooking!

🤗🍋🌿
[Your Name]

P.S. Stay tuned for more delicious, healthy recipes coming your way soon!