Viet-Spiced Cannabis Pickle

Roasting flower in olive oil softens the bud for pickling during decarboxylation. Don’t exceed the total amount of oil; it will change the total acidity of the pickle. Save the pickle juice to infuse salad dressings, bloody marys or pickleback shots, a Midwestern favorite.

  • 1 ounce cannabis, buds and stems
  • ½ cup olive oil
  • 2 cups rice vinegar
  • 1 cup water
  • ¼ cup pickling salt
  • 2 tablespoons sugar
  • 1 teaspoon candied ginger, minced
  • ¾ teaspoon coriander seed
  • ¾ teaspoon brown mustard seed
  • ¾ teaspoon cumin seed
  • ½ teaspoon fennel seed
  • ¼ teaspoon black peppercorns
  • ⅛ teaspoon ground turmeric
  • 1 dried red chili pepper

Preheat oven to 250° F or the lowest setting but no higher than 270° F. Line a sheet pan with a silicone pad or parchment paper, place cannabis on top and drizzle with olive oil. Bake 30 minutes; cool and set aside.

Combine rice vinegar, water, salt and sugar in nonreactive pan; cover, heat to boil and remove from heat.

Place ginger, coriander, mustard seed, cumin, fennel, peppercorns, turmeric and chili in a 32-ounce canning jar. Add cannabis, pickling solution and cover tightly. Allow the cannabis to pickle at room temperature for 24 hours and then refrigerate. Peak pickle: 3 weeks.

 Recipe by Christina Ward

Photography by Eva Kolenko


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