Prep Time: 10 minutes

Cook Time: 4 to 6 weeks

Yield: Makes 1 quart.

This mineral-rich vinegar can be used as a nourishing salad dressing or added to water to create a healthy tonic.

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Ingredients

>> 1 quart organic apple cider vinegar
>> 1 cup chopped chickweed
>> 1 cup chopped stinging nettle

Instructions

Be sure that the chickweed and stinging nettle is fresh but free of moisture (dew, rain, etc.) The best time to gather the plants is late morning. Wear protective gloves when gathering and working with the stinging nettle.

Place the chickweed and stinging nettle into a large bottle. Pour in the vinegar and be sure the plant matter is in the vinegar (not exposed to the air). Cover with a non-corrosive lid. Let steep 4 to 6 weeks in an area out of direct sunlight. Shake every two or three days. Be sure to label with the date to serve as a reminder when to complete the vinegar.

After the four to six weeks, strain, making sure you get as much vinegar as possible out of the herbs. Rebottle and label.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Vinegars and Oils