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Pickled rosehips with hazelnuts

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



1. Split the vanilla pod lengthwise into two halves and scrape out the seeds.

2. Mix scraped seeds with sugar, water and vinegar in a kettle.

3. Cook it for a few minutes. Then add the rosehip.

4. Simmer it for about 20 minutes. 5 min before finished add the hazelnuts.

5. Pour the mixture into clean, scalded jars. Place the lid on.

6. Store in a cool, dark place.