Click on the image, above to submit to Pinterest.

Pineappleweed Vinegar

Pineappleweed Vinegar is a modern British recipe for a classic wild food vinegar made with pineappleweed flowers and sweetened with maple syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed Vinegar.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+maturing)

Makes:

1x250ml bottle

Rating: 4.5 star rating

Tags : Wild FoodBritish Recipes



Ingredients:

80ml (1⁄3 cup) pineappleweed flowers
160ml (2⁄3 cup) cider vinegar (raw or pasteurized)
2 1⁄2 tbsp (37 ml) maple syrup
1 1⁄2 teaspoons sea salt

Method:

Briefly rinse the pineappleweed flowers under cold, running, water then pat dry and transfer to a jar.

In a jug, mix together the vinegar, maple syrup and salt.

Pour the seasoned vinegar over the flowers, filling the jar as full as you can, to minimize the air present.

Cap tightly then set aside to mature for 2-3 weeks in a cool, dark, place.

After this time, pass the vinegar through a fine-meshed sieve to strain and discard the flowers.

Transfer the vinegar to a clean bottle, sea tightly and store in a cool, dark, place. It will typically keep unopened for 6 months (after opening store in your refrigerator).