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Pickled nettles
Tue 18-May-10
10:43 am
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mutley
Didcot/uk

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Made two jars of pickled nettles and will do some more in the week as need more vinagar,

Stuff load,s of nettles into a jar add vinagar i added some mustard seeds,peppercorns,garlick, chilly pepper,cumin. leave for about 8-12 weeks and scoff the lots

Tue 18-May-10
6:16 pm
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JoannaS
Latvia

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Scoff the lot neat? Or do you use it in something?Eeek

Tue 18-May-10
7:31 pm
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Toffeeapple
North Bucks

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I wondered about that too...

I'll try that again!

Wed 19-May-10
1:06 am
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Danny
Scarborough, England
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Thanks for that, Nige but in all fairness we need some quantities. Like a recipe. Like.

Only Jamie Oliver can get away with saying things like "Shake a hand-full of salt over your joint of pork". Whistle

Never knowingly underfed

Wed 19-May-10
2:28 pm
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mutley
Didcot/uk

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Yes after 8-12 weeks you can eat them. but go careful first just in case Eeek Big_Laugh

There is no repcity you just through in what you want ie Garlic,Hot peppers, Spices ect.

I tried some Taco,s nettels lol today just pinch from under the nettle leaf from the top of plant its more tender,pinch together to sqush the hairs and/or roll into a ball first but i tried load,s today and did not get stung once there are quite tasty.

From another site.

Pickled Nettles

Pack into glass mason jars with the fresh tender tops of nettle plants, and completely cover with vinegar. Add Peppercorns, peeled Garlic cloves, hot peppers, fresh herbs, or any other flavors that you desire. Cap tightly, and refrigerate for 8-12 weeks.

 Enjoy pickled nettles sprinkled over salads, with crackers and cheese, or as a fun garnish for hors d'oeuvres. The remaining vinegar will be calcium and mineral rich, so be sure to incorporate it into salad dressings, marinades, stir fries, and sauteed vegetables. You can even apply it as a hair rinse to cleanse and nourish the hair and scalp! Who knew?

 I like to make pickled nettle.... I put the leaves in a glass jar and fill it halfway with apple cider vinegar and then the rest of the way with tamari and add some fresh rosemary and garlic cloves. I then leave the jar for several weeks and after that I just eat them out of the jar or put them on crackers.

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