Follow along with Susan Hay and Chef Mark McEwan, owner of McEwan Group, as he prepares pickled raspberries.
Ingredients
Get daily National news
Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.
By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.
- 1 cup water
- 1/2 cup red wine vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 6 black pepper corns
- 1 pcs lemon peel
- 12 oz raspberries
Instructions
- Place 1-6 in a saucepan and bring to a boil remove and cool
- Once cool pour over raspberries and place in fridge for 1-2 hrs.
- Serve on salads or as a side to principal dish.
Comments
Want to discuss? Please read our Commenting Policy first.