Pickled rosehips with hazelnuts
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.
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.
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