- 200g green elderberries (unripe)
- 200g salt
- 50g sugar
- 150 ml of good cider vinegar
1) Pick and wash the elderberries.
2) Pack in salt and cure for 5 days.
3) Once cured wash the salt off and place it into a sterilised jar.
4) Mix the sugar and vinegar and gentle heat up to dissolve the sugar then immediately pour over the berries and allow to pickle for a week.
5) Best used sprinkled over fatty meats such as pork or lamb.