Delicious served with smoked beetroot, curd cheese and potato bread - equally good with a succulent piece of fish.
Prep: 45 mins
Cook: 25 mins
Ground Elder, Hogweed, Sorrel
Ingredients
Cider vinegar
Sugar
Water (1:2:3 ratio)
Thistle stems
Ground elder leaf stems
Hogweed buds
Method
Pickling liquor: warm 1 part cider vinegar, 2 parts sugar and 3 parts water in a pan until sugar dissolves. Set aside to cool slightly. Vegetables: use a mix of thistle stems, ground elder leaf stems and hogweed buds. Blanch veg in boiling water for 40 seconds then immediately refresh in very cold water. Drain thoroughly. About 1 hour before serving, put veg in a bowl and pour over the pickling liquor. Allow to marinate and serve.