Pickled Rosehips

We had a beautiful weekend. The almost still summery early autumn weather has tempted us to collect, mountains of rowan berries, sloes, hawthorn, wild apples and pears and just rose hips we now have on the kitchen table. A special recipe are these sweet and sour rose hips. On the one hand, they taste great when they have been infused for a while. On the other hand, they are extremely difficult to make. I only say “itching powder”…

The actual preparation is then simple: 500 g cleaned rose hips are briefly cooked in 500 g honey and a mixture of 3 tablespoons lemon juice, 100 ml apple cider vinegar and 200 ml water. Depending on the type of rosehip, it takes different amounts of time for the firm skins to soften. Here, with the dog rose, it goes surprisingly fast this time, apparently they were already very ripe. The hot mass goes into sterile jars and stores there until consumed - happy to soft cheese or roasted game!

selfmade pickled rosehip in jars