Method

1. Cut the whole garlic in half and add it to a pot of water together with the fennel tops, a few thyme sprigs and the top of the onion. Add a healthy pinch of salt and bring the water to a boil. Cut to desired pickle shapes and blanch the beetroots, bell peppers, onion, and fennel in the pot. Cut the cucumber to desired shape, but leave to pickle raw.  

2. Add all vegetables to a sterilized pickling jar together with black pepper corn and top up with Wild Rose Vinegar. Alternatively, use half Wild Rose Vinegar and half apple cider vinegar as a pickling liquid. 

3. Store the jar of pickles out of direct sunlight at room temperature and let them pickle for at least three weeks prior to enjoying.