Bougie Pink Pickle Recipe

Pickles? We love. Pink pickles?! IS IT POSSIBLE!?

We made these for a recent sunset drink sesh, and they are the perfect way to add a pop of colour and tang to your summer cheeseboard.

These quick pink pickles are infused with rosella flowers – the same tart, rhubarb-tasting blooms that give Ink Sloe & Berry Gin its vibrant hue.

They’re easy to prep, totally addictive, and guaranteed to make your grazing board pop.

You’ll need:

• 1 cup white vinegar

• 1 cup water

• 1 tbsp sugar

• 1 tsp salt

• 1/2 cup dried rosella flowers 

• Choose your veg to pickle: radish, fennel, cucumber, cauliflower, or red onion. Thinly slice or keep them chunky depending on how you like to eat your pickles. The bigger the chunks, the longer they'll need to infuse.

How to:

1. Heat vinegar, water, sugar, salt and rosella flowers until just simmering.

2. Pack your sliced onion (and any extras) into a clean jar.

3. Pour the hot liquid over the top.

4. Let cool, seal, and chill in the fridge for at least two hours — overnight is even better.

Serve these as part of your next cocktail party spread, on sliders or just straight from the jar.

Colour match: They look almost too good next to an Ink Sloe & Berry Spritz. Almost.