It's the right time to make some spruce vinegar!
Here's how to do it:
Fill a glass jar with young spruce twigs. Those are the ones with a lighter green color. As mentioned in my earlier spruce post; this is the new growth for this year, so spread your picking carefully. I also like to include some green baby spruce cones.
Pour some apple cider vinegar over the plant material until all is covered. Close the jar and let steep for six weeks, shaking regularly (about daily or so - we usually do a samba dance in the kitchen as we have a wide range of plant vinegars steeping). After six weeks, you can strain it and pour in a labeled glass bottle with cork. The strained out plant parts can be eaten as an unique addition to salads.
This vinegar is very high in vitamin C. I like it in salad dressings. In wintertime, a splash of this vinegar in warm water with honey will uplift your mood and remind you of happy spring spruce picking. Enjoy!
As always with making herbal vinegars: avoid jars with metal lids, as the vinegar acid will eat the metal. My favorite jars for herbal vinegars are canning jars with glass lids. Another option is to cover the metal lid on the inside with some parchment paper.