Quick Pickled Knotweed Recipe
June 13, 2013
A quick and healthy recipe for pickled knotweed from Dietetic Intern Tim Chin.
Makes 5 servings.
4-5 stalks knotweed (~10 inch)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 tbsp sugar
1 tbsp salt
¼ cup vinegar
Using a very sharp knife or mandolin, slice knotweed very thinly on a bias (2 millimeters thick).
In a saucepot, toast mustard seeds and black peppercorns until fragrant. Add vinegar, sugar, and salt and whisk over low heat until dissolved. Let mixture cool, then pour over knotweed and seal in jar or in a container. Pickle for 20-‐30 minutes before enjoying.
Nutritional information per serving:
Saturated Fat: 0g
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