This Pine Needle (Pinaceae) recipe makes a wonderful alternative to Balsamic Vinegar. Deeply scented, Pine vinegar can be used in salad dressings, as a hot drink to help ward off seasonal colds. It goes well with fish when added to sauces etc.
For this recipe I used Monterey Pine (Pinus radiata) which has a warming orange citrus flavour which makes it great for those Winter-time gifts to friends and family.
Note: All species in the Pinus genus are edible, but some have more flavour than others, so taste a bit of the pine needle before you decide to harvest.
Pine Needle Vinegar Recipe Ingredients
- 500ml glass jar with rubber lid insert
- 500ml organic cider vinegar
- Handfuls of Pine Needles
Pine Needle Vinegar Recipe Instructions
- Take your clean, sterile glass jar and add enough Pine needles so the jar is packed tight.
- Bring 500ml of organic cider vinegar to a rolling boil and immediately remove from the heat. Allow to cool to room temperature.
- Pour the cooled vinegar over your jar with pine needles in, and fill to the top. Screw on the cap.
- Leave in a darkened cupboard for six weeks, then use at your discretion.