>> Large jar with lid
>> Organic apple cider vinegar
>> Dijon mustard
Half fill the jar with the Dijon mustard and cut up shallots.
Next, pour the organic apple cider vinegar into the jar until the ingredients are covered. Poke with a skewer (or something similar) to ensure all air has escaped.
Put lid on. If you are using a mason jar or any other jar with a metal lid be sure to place a layer of thick plastic between the mixture in the jar and the lid. (Although apple cider vinegar is alkaline, metal lids may slightly corrode.)
Store the jar in a cool, dark location for minimum 6 weeks; or up to three months for a stronger flavour if desired.
Strain the herbs and return into jar or into a decorative jar.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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