Fireweed Pickles

I’m addicted to fireweed pickles. This is a quick pickle with a vinegar brine, kept purposely simple without a lot of spices to let the subtle fireweed flavor shine. I only make a few jars a year because the harvest window is short, and then I eat them as slowly as I can.

Photography By Amy O’Neill Houck | March 22, 2018

Ingredients

  • 1 pound fresh fireweed shoots
For the brine:
  • 1 tablespoon mustard seeds
  • 1 teaspoon peppercorns
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 tablespoons sea salt (or canning and pickling salt)

Preparation

In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat.

Rinse the fireweed shoots well. Sterilize your jars, either one quart, two pint jars, or four half-pint jars.

Pack your jars tightly with the fireweed shoots and cover with the brine to 1/2 inch from top of jar. As you add the brine, you might be able to fit in more fireweed. Cover and cool in the refrigerator.

Serve pickles with cheese and crackers, or salmon and cream cheese, or add to a spring omelet. Store jars in the refrigerator, and use within one month for best quality.

Ingredients

  • 1 pound fresh fireweed shoots
For the brine:
  • 1 tablespoon mustard seeds
  • 1 teaspoon peppercorns
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 tablespoons sea salt (or canning and pickling salt)
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