Quick Answer
To prepare stinging nettle-infused vinegars, gather nettle leaves and stems, chop them, and combine with vinegar in a clean glass container. Allow the mixture to sit for several weeks, shaking occasionally, before straining and bottling the resulting vinegar. This infusion can be used in cooking and as a condiment.
Harvesting and Preparation
Harvest stinging nettle leaves and stems in the spring, when they are young and tender. Use gloves to protect your skin from the stinging hairs, then chop the leaves and stems finely to release their oils. Combine the chopped nettle with a neutral-tasting vinegar, such as white wine vinegar or apple cider vinegar, in a clean glass container with a lid.
Infusing the Nettle and Vinegar
Fill a clean glass container about 1/4 full with the chopped stinging nettle. Pour vinegar over the nettle, leaving about 1 inch of space at the top of the container. Use a glass or ceramic container, as metal can react with the vinegar. The general ratio for nettle to vinegar is 1 part nettle to 3 parts vinegar, but adjust this to suit your taste preferences.
Storage and Usage
Seal the container and store it in a cool, dark place, such as a pantry or cupboard. Allow the mixture to sit for at least 2 weeks and up to 6 weeks, shaking the container occasionally, before straining the vinegar through a cheesecloth or fine-mesh sieve into a clean container. Discard the solids and store the resulting vinegar in an airtight container in the refrigerator. This infused vinegar will keep for several months in the fridge and can be used as a marinade, salad dressing, or cooking condiment.
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