– 1 teaspoon of pink salt
– 1/3 teaspoon of smoked salt
– a few grinds of pickled pepper
– warm water
Preparation
1. Clean the nettle and radish leaves and place them in a jar. Add all the spices and a slice of lime. 2. In a separate container, combine warm water, soy sauce, and pink salt. Fill the jar with the prepared brine.
3. Tightly seal the finished pickle and set aside in a warm place. After a few days, the leaves will be slightly salty, but for a stronger pickle, they should be steeped in the brine for at least 7 days.
Source: Melanie Herbs Herbal Clinic
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