Nettles Vinegar


Serves: 5
Yield: 2 Cups

Ingredients

2 cups nettle leaves
2 cups cider vinegar

Directions:

1. Wearing garden gloves, hold the nettles over a pint jar. Snip them into the jar with a pair of scissors, and add enough cider vinegar to cover. 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.

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

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

4.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 nettles, 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.

5. 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 . . .
• Add 1 soft vanilla bean, snipped into 1/8-inch pieces (about 1 teaspoon).
• Add a sliced fig.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Nettles Vinegar recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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