Pickled Spruce Tips


Darn it, darn it, darn it!  Why didn't someone tell me that the world is gonna end tomorrow?  I just found out.  I mean, if I had know, I would have spent this week doing something far more reckless  (and less future-oriented) than laundry and making preserves.

But never fear, I hear that there are going to be some fab post-rapture parties going on this weekend.  At least I'll have something tasty to take to the festivities.  Nothing worse than showing up to a post-apocolyptic party empty handed!  I mean, I hear zombies get killer munchies.

Pickled Spruce Tips

Prepare your spruce tips by removing any papery husks, then washing and patting dry.  Tightly pack them into sterilized jars, layering with whole black peppercorns and thinly sliced shallots.

For every pint of spruce tip pickles, heat up 1/2 c. vinegar (your choice, but make certain it has 5% acicity), 1/2 c. water, and 1/2 tsp. salt in a small pan.  Pour the heated vinegar mixture over the pickles, leaving 1" head space.  Use a clean butter knife to dislodge any air bubbles in the jars. 

Screw on lids, and process in a boiling water bath for ten minutes.  Spruce tips are tender to begin with, so you don't have to worry about losing crunch in a water bath, and it gives you an extra measure of security for maintaining shelf life.

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Ideally, let your pickled spruce tips cure for at least two months.  But if you've got starving zombies to appease, then do what you've gotta do.

Pickled spruce tips are yummy eaten alone, with cocktails and cheese, or even in sauces.  Think of them much as you would capers.

And please, the next time the world is gonna end, could someone tell me more than a day ahead of time?!?

Comments

  1. LOL - I am going to take my lovely doggy to our secret place,
    hopefully our heatwave here in Denmark hasn´t finised the spruces jet- sounds like nice pickle.

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  2. Oooo, looks so good! I'm in the process of making real pickled capers, so lalalala!!! But man, I'd love to try some of those!

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  3. Penny - Don't ya know that I just adore you to pieces for bragging that you made real capers lalalala!!!!

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  4. Hey, I'm jealous of what you can get there. I wish we could do a food swap where you send me some wild garlic and water cress and morrels and asparagus and a whole bunch of other stuff that only grow in your area, and I'd gladly send you some pickled capers and carob honey and carob flour, etc...

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  5. Could you still use spruce tips once they've opened from their casings? I gathered some because they were still bright green.

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  6. I forgot to mention...The needles are spread apart and they don't have their casing. They are still bright green and soft.

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  7. Hi Michelle - I'd say that as long as they are still soft, go for it. I actually ate quite a few spruce needles over the winter, while they were insanely poke-y, I just had to be careful to cut them up teeny tiny.

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  8. The world is definitely going to end...no doubt about that...

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