Pickled rosehips with hazelnuts

1 serving
  • 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.