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.


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?!?

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