Sweet pickled cow parsley stems

4 servings
25 min
20 min
Very Easy




  • Wash and trim Cow Parsley stems so they fit inside your jars, leaving enough room to be covered with spiced vinegar.
  • Fast boil them for 60 seconds, then drain and allow to cool. Wash and sterilise your jars using boiling water.
  • Pour the vinegar into a pan and add the honey, turmeric, ground cloves, yellow mustard seeds and celery seeds and bring to the boil, then remove from heat.
  • Pack the jars with the Cow Parsley stems, and pour over the spiced vinegar so it covers them, then seal with a lid that has a rubber coating.
  • Leave to mellow for two months, but can be eaten after a few days for those who cannot wait!

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