At the same time, I filled another jar with various wild weeds -- catnip, orache, mallow, lamb's quarters, and dandelion -- and prepared them the same way.
Both versions are delicious, good on/in any-and-everything, even by the forkful. Keep refrigerated after the three-day marinating time.
This morning I made an omelet with the marinated nettles and some cheddar cheese.
Also posted at Food Renegade.
interesting...are you infusing the water with the nettle by allowing it to sit for 3 days? Or softening the nettle? :)
ReplyDeleteOh this I must try! But I have to ask. They wont sting after this treatment?
ReplyDeleteMarie, there's no water involved here. Just snip the tops and put in the jar, fill halfway with apple cider vinegar, then fill to the top with a good olive oil. Then let it sit for 3 days. That's it!
ReplyDeleteSomliga dagar, after 3 days there's no sting! So versatile, we had them last night on lettuce salad -- no need for any additional vinaigrette or other dressing. They are just delicious! Hope you like them, let me know!
ReplyDeleteOHHHHHHHHHHHHH Nettles...i'd give
ReplyDeletejust about anything for spring
nettles right now. your omlet
has me droooooling....
alas...no nettles in the desert.
but...i suppose i could plant a
little batch along the river somewhere???? hmmmmmm.
Grace, I'm sorry you miss them so much! I love them, too, they're one of my favorite plants and it took a long time to get them to grow here. Finally. I bet you could along the river -- it's just that they need water, they seem to do fine in the heat, at least here they do . . . ?
ReplyDeleteWonderful recipe! I just found a perfect place for harvesting stinging nettles and this is one of the first recipes I made with my loot.
ReplyDeleteI started with some vinegar/oil mix in the bottom of the glass and the shook the glass now and then while filling it; the idea was to make sure that all the leaves are coated. Now I'm counting the days till I can try this!
In your experience, how long does this keep in the fridge?