- 150ml vinegar
- 150ml water
- 300g cane sugar
- 1 vanilla pod
- 250g rosehips (cleaned of seeds)
- 150g hazelnuts
Pickled rosehips with hazelnuts
Split the vanilla pod lengthwise into two halves and scrape out the seeds. Mix scraped seeds with sugar, water and vinegar in a kettle. Cook it for a few minutes. Then add the rosehip. Simmer it for about 20 minutes. 5 min before finished add the hazelnuts.
Pour the mixture into clean, scalded jars. Place the lid on.
Store in a cool, dark place.