Pickling stock

Pickling stock

By
From
Marque
Makes
3 litres
Photographer
Stuart Scott

Ingredients

Method

  1. Bring 1.2 litres white wine vinegar to the boil in a large saucepan with 1.8 litres water, 500 grams caster sugar, 1 tablespoon white peppercorns and 1 teaspoon cloves. Add 2 fresh bay leaves and 1 bunch dill and allow to cool. Refrigerate in an appropriate container.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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