Herbal pickles are a fun way to experiment with botanicals. They enhance both the flavour profile and nutritional value as vinegar draws the medicinal constituents of the herbs. There are two ways to do this. By adding dried herbs to your canning jars before packing them with veggies or by adding fresh or dried herbs to your brine. I used the latter for this recipe for nettle dill pickles.

Nettle Dill Pickles

Two 16oz mason jars
2 cups vinegar - I like to use apple cider or white wine
2 cups water
1/4 sugar or sweetener
2 tbsp pickling salt
2 tbsp nettle puree or 1/4 cup fresh chopped leaves
1 bunch fresh dill, chopped
2-3 cups veggies, cut into spears - cucumbers, peppers, carrots, string beans, etc

Method

Pack your jars with veggies, leaving at least an inch of room at the top
To make brine: bring all other ingredients to a gentle boil, make sure all salt and sugar is dissolved. Pour brine into your jars, covering veggies.
Seal your jars and let cool or place in a canning bath for storage. Let sit in fridge for at least 24 hours before enjoying.