Pickled fireweed recipe
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.
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
- 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)
- Sterilize your jars, either one quart, two-pint jars, or four half-pint jars.
- In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat.
- Rinse the fireweed shoots and dry.
- 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.
- Cover and store jars in the refrigerator, and use within one month for best quality.
- You can substitute kosher salt for sea salt.