Cattail shoots are almost made for pickle—they’re crunchy, slightly cucumber flavored, and super tender and juicy. Following along with my newfound love for quick pickles, I decided to give this recipe a go. They’re herby, slightly spicy, and really nice on their own for a snack or as a side dish for a ‘plowman’s lunch’. Feel free to use whatever fresh herb you have in your garden or whichever is your favorite. The Prickly Ash Berries are the native, wild cousin to the culinary Szechuan pepper. They’re intensely aromatic, with strong notes of citrus and white pepper.
Herby Cattail Quick Pickles
What You Need:
1 cup peeled cattail shoots
1 cup vinegar (I use my homemade kombucha vinegar)
1/2 cup water
1 tbsp raw honey
1 scallion, chopped
1 tbsp chopped fresh oregano
1 tbsp Prickly Ash Berries (use Szechuan pepper if you don’t have these)
Pinch sea salt
Pinch black pepper
- Chop cattail shoots into 1 inch pieces
- Mix all ingredients together in a bowl until mixed thoroughly. Taste and add salt, pepper and honey to taste.
- Mix everything together in a quart sized canning jar and pop the lid on. Shake it up and pop into refrigerator for at least 8 hours before eating.