- 100ml champagne vinegar
- 250ml water
- 150ml xv olive oil
- Juice 1 lemon
- Pinch saffron
- Sprig rosemary
- Sprig thyme
- 1 bay leaf
- 4 cloves garlic bashed
- 20 white peppercorns
- 20 coriander seeds
- pinch maldon sea salt
pickle liquor/ ala grecque
Ingredients
Method
Combine all ingredients in a pan and simmer over a low heat for 20 mins.
Allow cool. Decant into kilner jar removing the herbs and garlic except saffron and spices
Store under refrigeration with a 1-month shelf life.
Use as required
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