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Pine Needle Vinegar Recipe

Pine Needle Vinegar

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.


  • 500ml glass jar with rubber lid insert
  • 500ml organic cider vinegar
  • Handfuls of Pine Needles

Pine Needle Recipes

Suggested Instructions

  1. Take your clean, sterile glass jar and add enough Pine needles so the jar is packed tight.
  2. Bring 500ml of organic cider vinegar to a rolling boil and immediately remove from the heat. Allow to cool to room temperature.
  3. Pour the cooled vinegar over your jar with pine needles in, and fill to the top. Screw on the cap.
  4. Leave in a darkened cupboard for six weeks, then use at your discretion.

Makes: 500ml

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

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