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Spring time weedy relish

Spring Time Weedy Relish

Super easy relish made from weeds in the garden! Perfect for pasta and sandwiches too
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Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course savoury preserves
Servings 1 jar


  • 5 cups of chopped mixed weeds nettle tops, chickweed, wild garlic and dandelion leaves and flowers
  • 2 tsp salt
  • 1 1/2 cups of cider vinegar


  • Blanch the nettle tops in boiling water for 1 minute to remove the sting then swueeze out water and chop.
  • Toss all chopped weeds in a large bowl and sprinkle over 1 tsp salt and 1 cup of cider vinegar, mix well with your hands.
  • Cover bowl with clingfilm and set aside in the fridge overnight.
  • Next day squeeze out the weeds and discard the liquid.
  • Pack weeds into a sterilised jar.
  • Heat the remaining cider vinegar and salt in a samll pan and boil 3 minutes to create a pickling brine.
  • Allow to cool completely before pouring over the weeds, cover jar and shake well.
  • Place the jar in the fridge overnight and then use your relish with cold meats etc.
  • Store in the fridge for up to 1 month.


Vegan, Gluten Free
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