Wednesday, 24 July 2013
This simple recipe for Pickled Rosellas was originally published in the Sydney Morning Herald in 1933. It is a perfect way to preserve rosella fruit should you have an over abundance.
Roast 1 kg of rosellas whole in a low oven for ten minutes, before transferring them to sterile jars. Meanwhile, boil 1 pint of vinegar, 6 cloves, 10 peppercorns and 1 teaspoon of salt for ten minutes.
Cover the rosellas with the boiled vinegar mixture, seal and place in a cool, dark place for one week. They taste quite amazing on their own or maybe serve them on your next antipasti platter.