Canning: Pickled Cattail Shoots
- Complexity: easy
This is a very basic recipe to make four-pint (500 milliliters) jars. You’ll need approximately 32 medium-sized cattail shoots. Feel free to experiment with your favorite spices.
Step by Step Directions
Clean your cattail shoots thoroughly and keep the most tender parts, usually the first 5 inches or so. Remove the outer layers if necessary.
Clean the jars thoroughly, then place the shoots and other ingredients in them. I keep the jars somewhat hot by standing them in a couple of inches of hot water. That’s because I’ve had a couple of (cold) jars crack when pouring the hot pickling solution in them.
Follow basic water bath canning methods. Bring the pickling solution to a boil and pour it slowly into the hot jars, leaving 1⁄2-inch headspace. Remove any air bubbles with a clean spoon or knife. Your cattail shoots will tend to oat; you will need to push them down when putting the lids on the jars.
Place in the refrigerator and enjoy after a couple of weeks. If you want to can them using the water bath method, process them for 25 minutes in boiling water.