info@totallywilduk.co.uk

~ 07423753212 ~

Pickled Japanese Knotweed Recipe

This pickled Japanese knotweed recipe is incredibly tasty, you can have a pickle within just an hour and it can be used with loads of things;

From a cheeseboard to bbq’d or smoked meats, this is one of those cupboard staples that I make a big bunch of each year. Although it’s all typically gone within 2 months.

It also acts as a great talking point about the edible possibilities for invasive species when having a dinner party.


Top tip before you get started….

To ensure you pick only the tender stems gently bend back the stem from the top of the plant. Like asparagus, it should snap at the tender point leaving you with a piece between 2-20 cm long. Finally, it should be noted that it is illegal to cause the spread of this plant. Therefore all off-cuts should be burnt, boiled or allowed to rot before composting – not thrown in the bin.


Ingredients:

  • 5 stems of young japanese knotweed (picked around May)
  • 200ml apple cider vinegar (ideally with a live mother – no worries if not)
  • 200ml water (ideally fresh spring water but tap water will work fine)
  • 100g white sugar
  • 1tsp salt

Click here to see our Japanese Knotweed Foraging Guide


Method:

  1. Slice the japanese knotweed stems so that you get nice knotweed circles or knotweed polo’s.
  2. Pop all the ingredients apart from the knotweed in a bowl and stir well until everything is dissolved and nicely mixed, if it isn’t fully dissolving pop the bowl in the microwave for a minute to allow it to dissolve better.
  3. Let the pickling liqour cool.
  4. Chuck the chopped knotweed in to a secure jar and pour over the pickling liquor.
  5. Leave for a couple of hours and then enjoy.


Looking for more Knotweed Recipes?

Click here to see our full list

Everything from Japanese Knotweed Salmon with a knotweed salad, Knotweed rice noodles, knotweed curd with afternoon tea and the list goes on and on.

If you’d like to see your recipe for japanese knotweed highlighted then let us know, please send us the recipe – in the same format as above – and a nice image and we’ll look to get it into the database with all link to yourself of course.

Leave a Reply

Your email address will not be published.

X
X
X