Recipe by; TheSpruceEats.com, recipe modified by Geneviève Losier, Skogen Apothica & Wild Foods
Ingredients
1 cup water
1 cup apple cider vinegar
1 tablespoon wild salt (I like Tamarak infused Smoked Sea Salmon)
2 tablespoons organic sugar
3 dried red-hot peppers
3 peeled cloves of garlic
3 pieces chopped fresh ginger root
1 1/2 cups Japanese knotweed (sliced into rounds)
Preparation
In a saucepan combine the water, cider vinegar, salt, and sugar. Whisk together over medium heat to dissolve. Then let the brine simmer for 2 to 3 minutes.
Remove from the heat and let it cool.
As the brine cools, take 3 sterilized half pint canning jars and place 1 dried hot pepper in each. Add 1 garlic clove and 1 pieces of ginger to each jar. Set aside.
Wash your knotweed stems and remove all the foliage. Slice the stems into 1/2-inch rounds. Fill each jar with sliced knotweed rounds, leaving one inch of headspace.
Pour the brine on top of knotweed. Place cover firmly and allow to cool.
When the jars are thoroughly cool, refrigerate them and wait at least 24 hours to taste your pickles.
