50ml cider vinegar
1 tsp pickling spices (we used
cardamom pod, star anise,
1/2 tsp cumin seed, 1/2 tsp pink
peppercorns, 1 tsp mustard
seeds and a bay leaf)
1 tsp Cornish Sea Salt Crystals
Prepare your vegetable and herb scraps so that they are a similar size and thickness and therefore, they’ll pickle in a similar time.
Heat all your pickle ingredients in a saucepan until it comes to the boil. Next remove from the heat and submerge the scraps in your pickling liquid. Allow to cool before transferring to a jar and keep in the fridge.
Serve with burgers, tacos, salads and to garnish your summer BBQ.