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