Pickled rosehips with hazelnuts

1 serving

Try this one on for size – our recipe for Pickled rosehips with hazelnuts adds sparkle and shimmer to mellow cheeses of all kinds. Feathered with pure vanilla, flavours group to a small crowd of poached rosehips in an effort to add nuance to its intense zests. A dash of hazelnuts settles as a calming balm to the pickled fruit.

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ingredients

150 ml vinegar
150 ml water
300 g cane sugar
1 vanilla pod
250 g rosehips (cleaned of seeds)
150 g hazelnuts

preparation

Preparation

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.