Pickled Scraps


Prep time: 10 mins Cook time: 10 mins

Serves 4



50ml cider vinegar
50ml water
25g sugar
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.

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