Pickled Rosehips


Rosehip – Its Food, Medicine and Other Uses

You’ll learn the parts used as food and medicine, harvest time, recipes, nutrition and other ways humans use this amazing plantClick here to find out more.

Ingredients

  • 2 cups of rosehips
  • 1 cup of sugar
  • ½ cup of cider vinegar
  • 1 cup of water
  • 6 juniper berries (whole)
  • 6 cloves (whole)
  • a pinch of salt
  • 2 tablespoons of yellow mustard seeds (whole)
  • 3 bay leaves

Instructions

  1. Cut the rosehips in half lengthways. Then de-seed them. Rinse and strain the rosehips.
  2. Place the sugar into a large bowl. Then add the water, vinegar and juniper berries, cloves, mustard seeds, salt and bay leaves. Bring to a boil and simmer for 30 minutes. Skim off any froth.
  3. Sterilise your jars and make sure they are not boiling (not very cold) when you fill them up with the rosehip pickle mixture. Cap and make sure you label them.

. . .

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For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

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