• This pairs perfectly with a selection of cured meats. Add a light salad and you have a lovely alfresco lunch option.

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    Recipe and styling by Sarah Graham

    Photograph by Kyle Rogers

    Wild mushroom, rosemary and garlic pickle

    Serves: Makes approximately 500ml (2 cups)
    Cooking Time: 30 mins


    • 100ml apple cider or white wine vinegar
    • 15 – 30ml (1 – 2 tbsp) balsamic vinegar
    • 100ml water
    • 1 sprig fresh rosemary
    • 1 sprig fresh thyme
    • 5 black peppercorns
    • 2 garlic cloves, coarsely chopped
    • zest of 1 lemon
    • 5ml (1 tsp) salt
    • 15ml (1 tbsp) demerara or light brown sugar
    • 400g mixed wild mushrooms, roughly chopped



    Add all of the ingredients except the mushrooms to a heavy-based medium pot and simmer together gently, 5 – 10 minutes.


    Add the mushrooms and cook for a further 10 minutes.


    Remove from heat and spoon the ingredients into sterilised jars. Set aside to cool before sealing.


    Can be stored in the fridge for up to 10 days. 

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    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com