Ingredients

90ml apple cider vinegar
7g salt
14g sugar
7g peppercorns
7g yellow mustard seeds
35g fresh nasturtium leaves

View the recipe collection here

Instructions

1.Place all the ingredients except the nasturtium leaves in a pot with 90ml water.
2.Bring to the boil and boil until the salt and sugar are dissolved.
3.Pour into a sterilised jar and allow to cool a little until the brine is warm.
4.Add the nasturtium leaves, put the lid on the jar and leave until cold.
5.Put in the fridge to infuse for at least 6 hours.
6.Strain the vinegar before use and put into a spray bottle.
7.Any excess vinegar will keep in the fridge for up to 2 years.

Recipes and food styling Vaughan Mabee & Mathieu Lagarde / Photography Portrait and location photography, Spring Bouquet, mousseline & kōura dish by Sam Stewart (other images supplied)

Leave a Reply

Your email address will not be published.