Summer Pickles

wild rose vinegar
Summer Pickles
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

3 Baby beetroots
1 Red bell peppers
1 Garlic
Few sprigs of thyme
1 Fennel
1 Cucumber
1 tsp Whole black peppercorns
Wild Rose Vinegar

Method
  • 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 the desired shape, but leave to pickle raw.  
  • Add all vegetables to a sterilized pickling jar together with black peppercorn and top up with Wild Rose Vinegar. Alternatively, use half Wild Rose Vinegar and half apple cider vinegar as a pickling liquid. 
  • Store the jar of pickles out of direct sunlight at room temperature and let them pickle for at least three weeks before enjoying.

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