Here's a simple way to preserve Maine's summer bounty of wild food. Milkweed is a delicious wild edible and holds up well to the salty brine.
This recipe makes a small batch, so its best to make when you have a large portion of milkweed flowers as canning takes a fair amount of time.
If you are unfamiliar with canning, please review this website.
Pickled Milkweed Flowers
- 4 cups milkweed flowers
- 2 tablespoons yellow mustard seeds
- 1 tablespoon black peppercorns
- 2 garlic cloves, roughly chopped
- 1 bay leaf, crushed
For the Brine:
- 1 quart of water
- 3/4 cup apple cider vinegar
- 3 tablespoons sea salt
- 1 tablespoon Rapadura
- Combine the ingredients for the brine, stir to dissolve the salt.
- Bring a large pot of salted water to a boil then blanch the milkweed flowers for 3-4 minutes. Immediately shock the flowers to stop the cooking. Drain well once cooled.
- Place the drained milkweed flowers and seasonings into sanitized Mason jars.
- Bring the brine to a boil then pour over the milkweed leaving 1/4 inch space at the top.
- Cover then process in a water bath for 10-15 minutes.
- Remove from the water then allow the jars to cool at room temperature.
Have you pickled milkweed flowers before? What's your favorite thing to pickle?