Preserves and
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Baywatch rose pickles
2
Easy
20 minutes
Ingredients
- 12 mini cucumbers
- 3 cups white wine vinegar
- 2 cups water
- 200 g white sugar
- 1 T salt
- 10 g dill, chopped
- 12 pesticide-free rosebuds (remove the outer petals of a bunch of pink roses)
Method
Combine all the ingredients and place in a sterilised jar. Store in the fridge for up to a month.
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Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie