The Sweetest Rosehips
Recipe for pickled rosehips
Have you seen them? The orange-red rose hips that are currently brightening up the bushes along the beach. Every year around this time, I fill a small basket with these beautiful berries – they are fantastic for preserving.
This recipe will give you 1 large jar, but feel free to make a double batch. You won’t regret it.
Equipment
- Cutting Board
- Knife
- Pot
Ingredients
Pickled rose hips
- 500 gram The Rose Hip cleaned
- 375 gram Sugar
- 100 gram Lemon Juice
- 250 gram Water
- 1 pcs. Vanilla Pod can be omitted
Instructions
- Start by cleaning the freshly picked rosehips: Halve them, remove all seeds and “itching powder,” and rinse thoroughly.
- Boil sugar, lemon juice, and water in a pot until the sugar has dissolved.
- Now place the halved rosehips in the sugar syrup and add the vanilla bean to the pot as well.
- Stir regularly for the next 15 minutes while the berries cook until tender, and remove the yellow foam that forms on the surface during cooking.
- Finally, pour the sugar-pickled rosehips into clean, sterilized jars and seal immediately.
- If stored in a dark, cool place, the jars can last for several months. Opened jars, however, should be refrigerated.
Notes
Serving Suggestions
The best way I can enjoy the sweet rosehips is in pancakes. If you serve them with a scoop of ice cream, my heart will melt with delight, and I’m sure yours will too.The sweet, intense summer flavor of the rosehips pairs perfectly with the soft pancakes, but you can also use them in other cakes or desserts. Try chopping a few into muffins or cupcakes as a substitute for berries, or bake them into a delicious blondie.
A strong cheese will also appreciate the sweet berries, and with a crispy piece of crispbread, you have both a great end to your dinner and a snack for your afternoon coffee.