Cattail Pickling (Typha Latifolia)

Cattail is easy to forage, spread the leaves apart at the base of the plant then pull on the stem until it come loose. The lower several inches are white and edible. The taste is a bit similar to a cucumber. Cattail can be eaten raw in salads, cooked as you would with leeks and also pickled. It's probably a good addition to soups as well.

 To preserve it use three parts apple cider vinegar and two parts white wine.

I also added some salt, onions, garlic.

Set in water bath canner for 15 minutes, in boiling water and you will have pickled Cattail shoots.


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