Pickled Rowan Berries
By Natasha Lloyd
Natasha Lloyd is a Medical Herbalist and Forager, based in the heart of Cairngorm National Park in Scotland.
makes: 1 jarCOOKS IN: 20 minsDIFFICULTY: easy
Ingredients
2lb of rowan berries, removed from stalks and frozen beforehand.
1 litre of cider vinegar
100g sugar but this is to taste, some folk enjoy the tartness of rowan others not as much.
10g sea salt.
3 tsp of spices, use whichever spices you like and have in the cupboard.
Method
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In a large saucepan add vinegar, sugar, salt and any spices you are using together and bring to a simmer enough to incorporate the sugar and salt.
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Take off the heat and allow to cool to just above room temperature.
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Add your pre-frozen berries into clean and sterilised jars and pour over the pickling vinegar.
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Allow to cool fully before placing on the lids to your jars.
Tips
Remember to freeze the rowan berries beforehand to convert the pre-sorbic acid into the beneficial sorbic acid. Enjoy pickled rowan berries added to cheese and charcuterie boards.
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