Recipes
Mason Jar Pickled Shrimp
- 2 stalks celery with leaves, cut into 2-inch pieces
- 2 lemons, thinly sliced
- 1 large red onion, peeled and thinly sliced
- 1 bulb fennel, thinly sliced and fronds reserved
- 18 fresh lemon thyme sprigs
- 1 tablespoon sea salt
- 2 quarts water
- 2 pounds medium shrimp, peeled and deveined
- ½ cup capers in brine
- 1 red jalapeno pepper, thinly sliced
- 2 teaspoons yellow mustard seeds
- 2 teaspoons brown mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon celery seeds
- Eight 8-ounce or two 1-quart canning jars with lids, sterilized
- 24 fresh young hemp or cannabis leaves
- 8 cloves garlic, peeled and crushed
- 1 cup cannabis cider vinegar
- 1 cup vegetable oil
For poaching liquid, combine in a large saucepan several pieces of celery, half the lemon slices, a handful of onion slices, a handful of fennel fronds, 6 sprigs thyme, a large pinch of salt and water. Heat to boil, cover and reduce heat to low; simmer 15 minutes. Add shrimp and immediately remove from heat. Let stand, covered, until shrimp are firm and pink, 5-6 minutes; drain, then combine shrimp with remaining celery, lemon, onion, fennel and fennel fronds, capers with brine, jalapeno, mustard seeds, coriander, red pepper flakes and celery seeds.
In each canning jar, place 3 cannabis leaves, crushed garlic clove and 2 sprigs thyme, curling thyme around inside edge; divide shrimp and vegetables equally among jars. Combine vinegar and oil; carefully fill jars almost to top. Cover tightly; refrigerate 12-48 hours before serving. Makes eight 8-ounce or two 1-quart jars. Potency depends on strain of cannabis used.
Find the recipe for cannabis cider vinegar here.
Recipes courtesy of Sebastian Carosi
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes