This unique elderberry pickle recipe is best served with cold vegetable dishes or cheese.
- 350 g green elderberries (de-stalked)
- 50 g sea salt
- 1 litre of spring water (room temperature)
- ½ tsp ajwain seeds
- ½ tsp turmeric powder
- ½ tsp whole coriander seeds
- ½ tsp chilli flakes
- ½ tsp fenugreek seeds
- ½ tsp fennel seeds
How to Make It
Dissolve the salt in the water, then add the elderberries. Ferment for 14 days, then bring to a boil and simmer for five minutes, then strain.
In a mortar and pestle combine the spices and roughly crush, then mix into the strained boiled green elderberries. Spoon into a clip-top Kilner jar and then top off with raw, organic cider vinegar.
Mature for one month before using.