How To Pickle Knotweed

Preserving Knotweed: A Delicious Pickling Recipe

Have you ever come across knotweed in your garden and wondered what to do with it? This invasive plant may be a nuisance to some, but it can actually be turned into a delicious and unique pickle. Pickling knotweed is a great way to preserve this wild edible and enjoy its tart flavor throughout the year. In this article, we will guide you through the process of pickling knotweed so you can savor its taste long after the growing season has ended.

What You’ll Need

Before you get started, gather the following ingredients and equipment:

• Fresh knotweed stalks
• White vinegar
• Water
• Sugar
• Salt
• Garlic cloves
• Black peppercorns
• Mason jars

Preparing the Knotweed

Start by harvesting fresh knotweed stalks. Choose young, tender stalks for the best flavor and texture. Wash the stalks thoroughly and trim off any tough or fibrous ends. Cut the stalks into pieces that will fit comfortably in your mason jars.

Pickling Solution

Next, prepare the pickling solution. In a saucepan, combine equal parts white vinegar and water. Add sugar and salt to the mixture, adjusting the sweetness and saltiness to your preference. Bring the solution to a boil, stirring until the sugar and salt are fully dissolved. Remove the pickling solution from the heat and allow it to cool slightly.

Flavoring the Pickles

While the pickling solution is cooling, prepare the flavorings for your pickled knotweed. Peel and lightly crush garlic cloves, and gather black peppercorns. These will add depth and complexity to the pickles.

Jarring the Knotweed

Place the prepared knotweed pieces, garlic cloves, and black peppercorns into clean mason jars. Pour the slightly cooled pickling solution over the knotweed, ensuring that the pieces are fully submerged. Seal the jars tightly with lids and store them in the refrigerator.

Waiting Game

Allow the pickled knotweed to sit in the refrigerator for at least a week before sampling. As the flavors meld together, the knotweed will develop a delightful tanginess that pairs perfectly with sandwiches, salads, and charcuterie boards.

Enjoying Your Pickled Knotweed

Once the pickled knotweed is ready, there are countless ways to enjoy it. Add it to your favorite dishes for a pop of flavor, or serve it as a unique condiment alongside grilled meats and cheeses. The pickled knotweed will keep in the refrigerator for several months, allowing you to savor the taste of summer well into the fall and winter.

So, the next time you spot knotweed in your garden, consider turning it into a batch of tangy and delicious pickles. With just a few simple ingredients and a bit of patience, you can transform this wild plant into a culinary delight that will impress your family and friends.

Happy pickling!