Photo: Ivar Leidus, CC BY-SA 3.0 ee · source
Vinegar · From Bladwijzer
Spruce tip vinegar
- Makes: ± 500 ml
- Time: 10 min + 3 weeks infusing
- From: Norway spruce
Ingredients
- 60 g young spruce tips (May)
- 500 ml cider vinegar or white wine vinegar at 5 %
- 1 tablespoon honey (optional)
Method
- In May, pick the light green tips of a spruce you can identify with certainty (never yew). Remove the brown scales and shake out any insects.
- Leave the tips to dry on a cloth for 1–2 hours and put them in a clean, sterilised 600 ml jar.
- Stir the honey into the vinegar and pour both over the tips until everything is submerged.
- Close with a lid lined with a layer of baking paper, as vinegar attacks metal. Leave to infuse for 3 weeks in a cool, dark place, shaking now and then.
- Strain the vinegar through a fine cloth or a coffee filter and pour it into a clean, sterilised bottle.
- Use the vinegar in salad dressings, in marinades or as a splash over fried fish and vegetables.
Storing: Half a year in a cool, dark place in a tightly closed bottle.