For the pantry
Pickled downy birch leaves
- 1 kg tender downy birch leaves (or linden leaves)
- 1 l apple cider vinegar
- 500 ml birch juice -- can be substituted with water
- 300 g organic cane sugar
- 40 g sea salt
- 5 g mustard seeds
- 4 cm horseradish root
- 2 onions
- 4 cloves garlic
- Preservation jar (1.5L)
- Boil vinegar, birch juice, sugar, salt and mustard seeds in a pot.
- Peel the garlic and onions. Slice the onions in quarters.
- Peel the horse radish and cut into smaller pieces.
- Add onion and garlic to the pot. Bring to a short boil.
- Add the tender birch leaves and horseradish to the preservation jar. Pour the boiling brine over it, including the onions and garlic.
- Close the jar, making sure it is airtight. Turn the preservation jar upside down for two minutes.
- Upright the jar and store in a cold, dark place. You can eat the leaves after three days.
Use the pickled raw leaves as a garnish, chopped up in sauces, or in an herb oil with stinging nettles, chamomile, and wild thyme.