Pickled fireweed recipe

Pickled Fireweed

Background

This recipe is made using the first shoots of fireweed in late spring or early summer. The size of each shoot should be about 2 to 4 inches in height and you should collect enough to fill two wide mouth pint jars. Remember to harvest from more than one area at a time and leave plants so they will continue to grow.

 Nutrition Facts

Serving size: 4 fireweed shoots | Calories 40 | Sodium 450mg | Total fat 1g | Carbs 8g | Protein 1g 

How to Make Pickled Fireweed

Fireweed Tales from Flora 

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Ingredients

Pickled Fireweed

  • Fireweed shoots, 2 to 4 inches - Enough to fill 2 wide mouth pint jars
  • 1 tablespoon mustard seeds
  • 1-teaspoon peppercorns
  • 1-cup water
  • 1-cup apple cider vinegar
  • ¼ cup sugar
  • 2 tablespoons sea salt (or canning and pickling salt)

Preparation Instructions

Pickled Fireweed

  1. Sterilize your jars, either one quart, two-pint jars, or four half-pint jars.
  2. In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat.
  3. Rinse the fireweed shoots and dry.
  4. Pack your jars tightly with the fireweed shoots and cover with the brine ½ inch from top of jar. As you add the brine, you might be able to fit in more fireweed.
  5. Cover and store jars in the refrigerator, and use within one month for best quality.

Notes

  • You can substitute kosher salt for sea salt.