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Pickled Fireweed

Pickled Fireweed is a traditional American recipe (from Alaska) for classic sweet pickle of young fireweed (rosebay willowherb) shoots. The full recipe is presented here and I hope you enjoy this classic American version of: Pickled Fireweed.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+3 days maturing)

Makes:

2 jars

Rating:

Tags : Wild FoodUSA Recipes

This recipe comes from Alaska, where fireweed (rosebay willowherb) is one of the first spring greens. The recipe calls for the season's firs shoots that emerge in late spring, which should be collected when they're 5-10cm tall. This is typically served as an accompaniment, with 4 shoots per serving.

Ingredients:

5-10cm tall fresh fireweed shoots (enough to fill 2 wide-mouthed 500ml jars)
1 tbsp mustard seeds
1 tsp black peppercorns
250ml (1 cup) water
250ml (1 cup) cider vinegar
50g (¼ cup) sugar
2 tbsp sea salt (or pickling salt)

Method:

Sterilize your jars then dry in a low oven.

Combine the cider vinegar, sugar and salt in a saucepan. Bring to a boil, stir to ensure the salt and sugar have dissolved. Take off the heat, add the mustard seeds and peppercorns then set aside.

Wash and pat the fireweed shoots dry then pack into the warmed jars. Pour the brine over the fireweed shoots, filling the jars but leaving a 2cm headspace. The fireweed will shrink slightly in the hot brine so you may be able to fit in more shoots as you fill the jar.

Secure the lids and set aside to cool before labelling. Set aside to mature for at least 3 days and use within 1 month (so the fireweed remains crisp). Store in the refrigerator once opened.

These can be used as you would pickled asparagus.