Sweet pickled cow parsley stems

Name: Sweet pickled cow parsley stems
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 400 ml cider vinegar; 4 tbs clear honey; ½ tsp turmeric; ¼ tsp ground cloves; 1 tsp whole yellow mustard seeds; ¼ tsp whole celery seed

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Very Easy

45 min

Ingredients

400 ml cider vinegar
4 tbs clear honey
½ tsp turmeric
¼ tsp ground cloves
1 tsp whole yellow mustard seeds
¼ tsp whole celery seed

Preparation

Preparation25 min

Cook time20 min

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!