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.