It’s that time of year. The days are getting a a bit longer and a bit warmer. One of the first signs of spring here is the nettle starting to grow. Little purple leaves close to the ground, but be careful! those little leaves pack a mighty big punch! It won’t be long and those little purple leaved plants will grow up into the amazing nettle plant, useful for so many things. When the plants are under 6-12 inches i start to harvest the tender leaf tops. One of the things I love to do with the young leaves is to pickle them. This little recipe is from Rosemary Gladstar (if you don’t know her go and google her now!).
Pick the fresh tender tops of the plant, fill a jar to the top with vinegar with no nettle above the surface (i used a weight like those for fermenting). Add a couple of garlic cloves and maybe some cayenne. Cap tightly and let it sit for 8-12 weeks. We enjoy this with crackers, cheese, toasted bread. It’s a wonderful appetizer or dish to bring to those ladies nights!