Elderberry Pickle


  • 675 g ( lb) elderberries (weighed off stems)
  • 50 g (2 oz) light soft brown sugar
  • 12 g (½ oz) ground ginger
  • ¼ teaspoon ground black pepper
  • pinch ground cloves
  • 1 medium onion
  • 300 ml (½ pint) cider vinegar
  • 1 teaspoon salt, pinch ground mace
  • 50 g (2 oz) seedless raisins


Wash the elderberries very well and drain thoroughly. Sieve the berries, pressing out all the juice, to make a thin purée. Put into a pan with the finely chopped onion and all the other ingredients. Bring to the boil and then simmer, stirring well, for 20 minutes. Put into small sterilized jars and cover with vinegar-proof lids.