Prep Time: 5 minutes

Cook Time:

Yield: Makes 65 tablespoons.

This vinegar improves mineral balance and may help to prevent kidney stones. Most of all, it adds a wonderful flavour to most salads.

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Ingredients

>> 2 cups chopped goldenrod leaves, flowers and (cleaned) roots
>> 4 cups organic apple cider vinegar
>> 1 1-quart mason jar (sterilized)

Instructions

Place all goldenrod parts in the mason jar. (Be sure all parts are free of moisture). Pour vinegar into the jar and be sure to mix well to ensure no air bubbles are trapped.

Place lid on, but be sure to have a piece of wax or parchment paper to protect the vinegar from the lid. Not only can the vinegar erode metal lids but older lids contain BPA.

Label your vinegar with the date and contents.

Let the mixture sit in a cool dark location for anywhere from six to eight weeks. Shake mixture every second day or so. After 6 to 8 weeks, strain the contents and squeeze extra vinegar out of the plant matter and return vinegar to the jar.

Wild Edibles in Recipe: Goldenrod

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Vinegars and Oils