Rosehip vinegar

1. Gather your Rosehips (preferably after a frost but in the UK that might not be until Feb or March, so instead freeze them, then defrost and use), then top and tail them and pierce each one numerous times with a pin.
You DO NOT want to crush them as the hairs inside the hips are highly irritant to your throat and gut, and must not be consumed.

2. Next pop them in your bottle until it is full, then pour on cold white wine vinegar.

3. Cap and place in a cupboard for around 6-8 weeks, giving them a good shake occasionally.

4. Serves: As many dishes as the size of your bottle.