Taste of Spring


Serves: 5
Yield: 1 1/2 Cups

Ingredients

1/3 cup ripped sorrel leaves
2 tablespoons ripped dandelion flower petals
1/2 cup coarsely chopped chives
1/3 cup coarsel chopped garlic chives
1 1/2 cups cider vinegar

Directions:

1. Fill a pint jar with alternating layers of sorrel, dandelion petals, chives, and garlic chives, then add enough vinegar to completely cover.

2. Put the cap on the jar, and add a label that includes the jar’s contents, date prepared, and approximate date the vinegar will be ready (5 or 6 weeks from the preparation date). Store in a kitchen cabinet or another cool, dark place.

3. Give the jar a daily shake for the first few days. If needed, add more vinegar to keep the ingredients covered.

4. After 5 or 6 weeks, taste the vinegar. If a stronger flavor is desired, let it steep another week.

5. When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the strained ingredients, either squeeze them through the cheesecloth or press them against the strainer with the back of a spoon to get every last drop of vinegar.

6. Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date. Store in a cool, dark place, where it will keep for at least a year.

For a Change . . .
• Substitute violets or pansies for the dandelions.
• In the summer, use basil instead of sorrel, and calendula flowers instead of dandelions.
• Use this ingredient combination to make flavored oil.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Taste of Spring recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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