Pickled nettles? Yes, you read that right! Before you dismiss the idea, let me assure you that this surprisingly delicious pickle will have you rethinking this common “weed.” With its vibrant green color and unique, slightly tangy flavor, pickled nettles are a delightful way to add a punch of flavor and nutrition to your meals.
Why Pickle Nettles?
You might be thinking, “Why go through the trouble of pickling nettles?” Well, for starters, nettles are packed with vitamins and minerals, making them a nutritional powerhouse. Plus, pickling them allows you to enjoy their unique flavor year-round. The pickling process mellows out the sting of the nettles, leaving you with a delightful, slightly tangy, and earthy flavor.
Gathering Your Ingredients
Before we begin, let’s gather our ingredients. You’ll need:
- Fresh nettle tops: 2 cups, packed (Use gloves when harvesting and handling fresh nettles!)
- Apple cider vinegar: 1 cup
- Water: 1 cup
- Salt: 1 tablespoon (I prefer using non-iodized sea salt for pickling)
- Garlic cloves: 2, peeled and smashed
- Black peppercorns: 1 teaspoon
- Optional add-ins: You can customize your pickled nettles with additional flavors like mustard seeds, red pepper flakes, or dill seeds.
Equipment You’ll Need
Having the right tools makes the pickling process a breeze:
- Non-reactive saucepan: This is essential for heating your brine without any metallic flavors seeping into your pickles.
- Jar: A sterilized pint-sized jar is perfect for this recipe.
- Lid and ring: Make sure these are sterilized as well.
- Gloves: Protect your hands from the nettles’ sting while handling them.
- Tongs or a slotted spoon: These will come in handy when packing your jar.
Let’s Get Pickling!
Now comes the fun part:
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Blanch the Nettles: Bring a pot of water to a boil. While wearing gloves, carefully add the nettle tops and blanch for 2 minutes. This removes their sting. Drain immediately and plunge into an ice bath to stop the cooking process.
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Prepare the Brine: In your non-reactive saucepan, combine the apple cider vinegar, water, salt, garlic, and peppercorns. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
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Pack the Jar: Pack the blanched nettles tightly into your sterilized jar, leaving about an inch of headspace at the top.
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Pour the Brine: Ladle the hot brine over the nettles, ensuring they are completely submerged. Leave about half an inch of headspace.
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Seal and Store: Wipe the rim of the jar, place the lid on top, and tighten the ring. Let the jar cool completely at room temperature before storing in the refrigerator.
