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Spring Time Weedy Relish
Super easy relish made from weeds in the garden! Perfect for pasta and sandwiches too
Ingredients
- 5 cups greens nettle tops, chickweed, wild garlic and dandelion leaves and flowers
- 2 tsp salt
- 1 1/2 cups of cider vinegar
Instructions
- 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.
Notes
Vegan, Gluten Free
Nutrition
Calories: 107kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 4721mgPotassium: 607mgSugar: 1gVitamin A: 2272IUVitamin C: 46mgCalcium: 54mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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