- 1 pound fresh fireweed shoots
- 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)
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.