As the winter months approach, it’s essential to stock your pantry with a sufficient supply of non-perishable items. While having access to a supermarket during this time may seem like a luxury, it’s not always guaranteed. Therefore, it’s crucial to be self-sufficient and prepared for any unexpected situations that may arise. One way to achieve this is by growing and storing enough food to feed your family throughout the winter.
However, even with the best-laid plans, there may still be times when you need a little extra sustenance to see you through. This is where foraging and preserving wild foods can come into play. By taking the time to identify and harvest local, edible plants, you can supplement your stores and ensure that you have a steady supply of healthy, nutritious food throughout the winter months.
The Best Plants to Forage and Pickle
When it comes to creating a pickling brine, a general guideline is to combine two parts vinegar with one part water. This ratio strikes a balance between acidity and dilution, allowing for effective preservation without overwhelming the palate. For more precise recipes and ratios, consult a reliable preserving guide like the Ball book. In my experience, adding salt to taste or combining salt and sugar creates a semi-sweet flavor profile that works well for pickles.
However, it’s essential to note that this is not a scientifically measured approach. As with any foraging endeavor, be sure to research local laws regarding protected or endangered plants before harvesting. Additionally, familiarize yourself with wildlife regulations surrounding activities like hunting, fishing, and egg gathering.
Dandelion Bud Capers
Foraging for wild edibles can be a fun and cost-effective way to add some excitement to your meals. One such option is making pickled dandelion buds at home. While they may not be as well-known as some other foraged ingredients, dandelions are abundant and easy to work with.
To get started, look for dandelion buds that have just emerged above the basal rosette leaves. They should be small and densely packed, and you’ll want to harvest about two cups’ worth.
If you’re working with kids, consider sending them out to do this task – it’s a great way to keep them occupied.
Once you have your dandelion buds, rinse them well and drain them thoroughly. Then, mix together 2/3 cup of vinegar, 1/3 cup of water, and about one teaspoon of sea salt in a saucepan. Bring the mixture to a boil before pouring it over the dandelion buds in a clean, sterilized jar.
Leave about half an inch of headspace at the top of the jar, then seal it tightly.
Process the jar in a water bath for 10-15 minutes to ensure proper preservation. And if you’re feeling adventurous, you can also try making pickled ox-eye daisy buds using the same process.
I’ve found that dandelions are generally more abundant than ox-eye daisies, and they’re also a favorite of local bees. So while both options are viable, I tend to focus on harvesting dandelion buds for my pickling needs.
Wild Garlic (Ramps)
Wild ramps are a prized find when foraging, not only because they’re delectable, but also due to their endangered status in many areas. It’s essential to gather them responsibly and sustainably, if at all. The versatile plant offers multiple uses – its buds and flowers can be pickled and added to dishes, while the entire plant can be incorporated into various recipes. A standout example is ramp kimchi, which can be bulked up with green onions or leeks in case of limited ramp availability.
While this pickle will keep for several months when stored in the refrigerator or cold cellar, its shelf life can be further extended through water bath canning.
Spruce Tips
If the thought of zesty, citrusy flavors excites you, then make the most of the fleeting spruce tip season that arrives in early spring. As the trees awaken from their winter slumber, tender, soft tips with a bristly texture will emerge, offering a burst of fresh flavor when consumed raw.
Take a taste test and discover the bright, lemony notes that remain intact even after pickling. Experiment with different spices to find harmonious pairings that elevate the natural flavors.
Before diving into a recipe, research and find one that resonates with your palate. I personally prefer recipes that preserve the raw essence of these wild edibles. However, feel free to get creative and add your own twists – after all, the joy of foraging lies in experimentation!
Cattail Hearts
When it comes to foraging and preserving young cattail hearts, their flavor profile is surprisingly similar to asparagus when steamed. They also take on other flavors effortlessly, making them an excellent choice for pickling. To get started, gather a large bunch of shoots and cut them into manageable pieces that will fit snugly in Mason jars. Remove the outer skin, leaving only the white or pale green hearts intact.
Next, fill each jar with a few garlic cloves, a generous sprig of fresh dill, and about 1/2 teaspoon of pickling spice. Add your cattail hearts until the jar is packed, using smaller chunks to fill any remaining space. To create the pickling liquid, combine vinegar, water, salt, and sugar (or just salt or sugar to taste) in a pot and bring it to a boil. Taste the mixture before boiling to ensure the flavor suits your palate.
Once the liquid reaches its desired consistency, pour it into the jars, using a chopstick to gently release any air bubbles that may have formed. Finally, seal the jars and process them in a boiling water bath for 10 minutes.
Burdock Root
Those pesky plants that insist on hitching a ride onto your clothes, pets, and kids are actually hiding a tasty secret: their taproots can be quite delicious. So, go ahead and dig them up – but only from mature plants, please. Any younger roots will be too small to bother with, while older ones have become woody and less flavorful. Just inspect the plant’s size to determine its age, and you’re good to go.
When it comes to pickling these foraged roots, I highly recommend using Japanese rice vinegar – it’s a game-changer in hand rolls, as a condiment for poke bowls, or added to noodle dishes.
Wild Mushroom Pickle Preserves
When you’re confident in your ability to forage for wild mushrooms without putting yourself at risk, consider taking it a step further by preserving some of the bounty. Certain varieties like chanterelles, morels, and chicken of the woods are particularly well-suited for making a delicious wild mushroom conserve that pairs beautifully with game fowl such as partridge, grouse, and wild turkey.
Pickled Wild Blueberries
While many wild berries are indeed a delight to enjoy fresh, there’s something special about preserving them through pickling. In fact, if you’re looking to branch out beyond the usual jams, jellies, and frozen fruit, consider giving pickled blueberries a try. Not only do they pair exquisitely with game meats like venison, elk, and moose, but they also make a wonderful accompaniment to smoked trout.
Fiddleheads
While you may be familiar with the unique flavor of fiddleheads, their edible varieties often go unnoticed. Fiddleheads refer to the curled, unfurled greens of certain fern species that resemble the tips of fiddles or violins. If you’re fortunate enough to have edible ferns growing near your location, be sure to harvest and preserve these delicacies when they appear. I find them particularly enjoyable when sautéed fresh with butter, but they also make a great addition to pickling recipes.
When foraging for fiddleheads, it’s essential to correctly identify the species you’re harvesting to avoid accidentally ingesting toxic varieties. Take the time to learn which fern species are safe to consume and enjoy these delectable greens.
Jerusalem Artichokes
Across North America, sunchokes are an unexpected abundance. Their appearance, a striking blend of sunflowers and daisies, belies their delectable tubers. Once foraged, these hidden gems can be pickled in bite-sized pieces to complement cheese and olive platters or pair perfectly with curries. For an added crunch, consider incorporating ‘pickle crisp’ powder, readily available in most supermarkets’ spice sections.
Milkweed Pods
As autumn approaches, the familiar sight of milkweed pods bursting open with fluffy seeds is just around the corner. But few are aware that roughly a month prior, these green and crunchy pods are ripe for pickling. Having never ventured into making them myself, I’ve had the pleasure of tasting pickled milkweed pods, which offer an intriguing flavor experience.
Before diving into the process, I recommend sampling one first to gauge your interest, as it’s always wise to consider any potential allergen concerns – specifically latex allergies, for those who may be affected.
Wild Grape Leaves
Stuffed grape leaves are a personal favorite of mine, and I can devour dozens in one sitting. The good news is that wild grape leaves are edible and make for an excellent addition to any foraging excursion. By preserving these leaves in lemon juice, you can use them as wrappers for both domestic ingredients and wild finds. Just be sure to identify the leaves correctly, as moonseed leaves are toxic and should be avoided altogether.
A key distinction is that wild grape leaves have tendrils, whereas moonseed vines do not. Furthermore, moonseed berries feature single seeds shaped like crescent moons, while wild grapes have teardrop-shaped seeds. With these identifying characteristics in mind, you can safely incorporate wild grape leaves into your culinary repertoire.
Queen Anne’s Lace Roots
Queen Anne’s Lace plants boast crunchy roots that surprisingly taste like carrots. This similarity is no coincidence, as Daucus carota – the wild ancestor to modern cultivated carrots – lies at their root. If you’re keen on pickling these tasty treats, harvest them when the plant is still young and flowering but hasn’t yet gone to seed. Attempting to pickle older roots will be met with disappointment, as they become woody and much less palatable.
It’s essential to note that Queen Anne’s Lace often gets mistaken for its deadly cousin water hemlock (Cicuta). A critical difference lies in the presence of a singular dark red or purple spot at the center of each floral umbel. This distinctive mark serves as a reliable identifier. Additionally, the roots emit a strong carrot-like aroma, while the stems are green with short white hairs. When foraging for Queen Anne’s Lace, it’s crucial to exercise caution and ensure accurate identification.
If you’re unsure about what you’ve found, refrain from tasting it – better safe than sorry.
Sea Asparagus (Salicornia sp.)
Along North America’s eastern coast and coastal regions of the UK, this vibrant sea green is a familiar sight. Known as ‘marsh samphire’ in England, or alternatively referred to as ‘sea beans’ or ‘pickle grass’ in the US and Canada. What’s intriguing is that Acadian French speakers in the Maritime provinces have their own unique term for it – ‘titines de souris’, literally translating to ‘mouse teats’.
This particular recipe showcases samphire’s natural flavors, with its lovely briny taste not requiring any additional enhancements like star anise or licorice.
Prickly Pears
If you reside in an area where prickly pears thrive, consider preserving some for your pantry as well. The freedom to indulge in wild foods whenever the mood strikes is a wonderful perk, regardless of whether it’s a hot summer or not. In my experience, pickled nopales can elevate both savory dishes like enchiladas and sweet treats like jams. Feel free to experiment with different preparations and store your favorite versions for future enjoyment.
Game Meats and Fish
While many people choose to preserve their meats using a pressure canner, I believe pickling is a quick and easy alternative. In fact, you can pickle almost any type of fowl, meat, or fish – it’s a versatile method that works well across different types of protein. One thing to keep in mind is that pickled and brined meats are often quite salty, which may not be appealing to everyone.
However, this saltiness is relatively easy to mitigate by soaking the pickled meats in water for an hour before incorporating them into other recipes. Additionally, it’s essential to use a variety of ingredients that counteract the acidity and saltiness of the pickling process.
Eggs
While some aspects of foraging for wild bird eggs are controversial, it’s crucial to understand the legal implications. In many regions, collecting eggs solely for consumption is prohibited. However, in extreme circumstances where access to traditional food sources is compromised, there may be room for exceptions. For instance, if a prolonged power outage renders grocery stores inaccessible and you’re faced with a scarcity of alternative sustenance options.
In such situations, the presence of abundant wild geese or duck populations could present an opportunity for survival. It’s also important to consider the possibility of harvesting eggs from your own poultry flock(s). When doing so, it’s essential to practice caution and ensure that any eggs are free from embryos before consumption. Failure to do so would result in a potentially unpleasant outcome.
