Sweet Cicely and Lemon Drizzle Cupcakes is a traditional British recipe for a classic pickle of alexanders buds in lightly-brined vinegar flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Alexanders Buds.
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Alexanders buds have a heavily-scented flavour, unlike anything that you've probably tried before. They go very well with fish and are a truly excellent accompaniment to mature cheeses.
Ingredients:
500ml Alexanders Buds
25g of salt
25g of fresh ginger, peeled and sliced thinly
300ml of white wine vinegar
Method:
Collect 500ml of Alexanders buds, wash them well then set aside.
Bring a pan of salted water to a boil, add the alexanders buds and blanch for 10 seconds. Drain in a colander then set aside to drain and cool.
Pack the alexanders buds into a jar with the sliced ginger. Pour over the cold vinegar and seal with a vinegar-proof lid.
Set aside for at least 3 days to mature before opening and eating.
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