The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Malt Pickling Vinegar.
Ingredients
Pickled cucumber
- 5 cucumbers
- 1 litre water
- 500ml Sarsons vinegar
- 800g caster sugar
- 80g fine salt
- Aromatic spices eg mustard seeds, star anise, coriander seed,
- Fennel seed
BBQ marinade
- 250ml tomato ketchup
- 50ml Dijon mustard
- 150ml Sarsons vinegar
- 100ml runny honey
- 100g soft brown sugar
- 2 large white onions
- 2 cloves garlic
- 200g butter
Method
Pickled cucumber
- Half cucumbers lengthways and remove the seeds with a teaspoon.
- Slice cucumbers approx 3mm thick and place in a strainer.
- Toss with 3 tbsp of fine salt and let stand for 1 hour.
- Whilst cucumbers are salting, boil together the water, vinegar, salt, sugar and spices for 10 mins then take off the heat.
- Pat dry the cucumbers and add to sterilised Kilner® Jars, pouring over the hot pickle liquor.
BBQ pork
- Sweat diced onion and garlic in butter until golden and softened.
- Add all other ingredients to the pan, Cook over a low heat for 10 mins then blend to a smooth consistency.
- Cover a 1.5kg pork shoulder in half the marinade and leave in fridge overnight. When ready to cook, place pork in a baking tray, 4. pour in 1 litre of water and cook at 140c for 6-8 hours. When tender, shred and mix in the remaining marinade.
In collaboration with Holy Toast.
Lots more Sarson’s stuff
The Sarson’s Range
From delicious pickling blends to classic malt, explore our famous range of malt and distilled vinegars and discover how they can improve your dishes.
Our range