| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 137 | 1g | 0.1g | 29g |
| sugars | fibre | protein | salt |
| 25g | 2g | 5g | 0.4g |
As a New Englander whose heart beats for the rhythms of coastal cuisine, it’s not often that a land-bound plant sweeps me off my feet. But the Pickled Lamb’s Quarters Seeds have done just that. This recipe – deceptively simple but astonishingly delicious – has taken a firm hold in my culinary repertoire as a must-have pantry staple.
A Delicious Detour from Seafood
Known for my love and expertise in New England seafood, I was initially sceptical about a recipe that centered around a plant I’d previously known as a hardy, spread-all-over-your-garden weed. Yet, renowned for its nutrient-rich profile and flavorful seeds, the humble lamb’s quarters turned out to be a delightful surprise. The Pickled Lamb’s Quarters Seeds bring a taste reminiscent of spinach and cucumber, with a pleasingly tangy aftertaste thanks to the vinegar and pickling spice used in the recipe.
Health Benefits and Culinary Complements
Lamb’s quarters, or Chenopodium album, is a powerhouse of nutrients. Packed with dietary fiber, vitamins A, C, K, and several B-vitamins plus minerals like calcium, iron, and magnesium, it’s as nourishing as it is delicious. As for its gastronomic pairings, these pickled Lamb’s Quarters Seeds are a versatile companion. They can be treated much like you would capers or pickles, adding a kick to deviled eggs, salads, and sandwiches. They also make a palatable accompaniment to grilled meats and fish. Try tossing them with roasted vegetables for a zingy twist or use them to top off a deluxe gourmet hot dog.
Preserving a Taste of Summer
And here’s an added bonus: by pickling the seeds, we can preserve this taste of summer well into the colder months. Just imagine that on a chilly winter day, these delightful pickled seeds can carry a sunny reminder of bountiful gardens and warm, leisurely afternoons. And for me, as a mother to Erin and Samantha, knowing that I have a nutrient-rich, homemade garnish ready to elevate healthful meals is indeed reassuring.
In conclusion, the Pickled Lamb’s Quarters Seeds may be a small detour from the briny flavors of the Atlantic coast that I’m so fond of, yet they definitely hold their own with their robust flavor and health benefits.
What You’ll Need
- 2 cups of Lamb’s Quarters Seeds
- 4 cups of distilled white vinegar
- 2 cups of water
- 1 cup of sugar
- 4 garlic cloves, thinly sliced
- 2 tablespoons of pickling spice
- 1 teaspoon of sea salt
- 6 sterilized glass jars with lids
Method
Step One
Gather all your ingredients together, ensuring your Lamb’s Quarters Seeds are clean and free from debris.
Step Two
In a large pot, combine the distilled white vinegar, water, sugar, thinly sliced garlic cloves, pickling spice, and sea salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has fully dissolved.
Step Three
Once the pickling mixture has come to a boil, add in the Lamb’s Quarters Seeds. Lower the heat and let it simmer for about 10 minutes.
Step Four
While the seeds are simmering, prepare your sterilized jars. Ensure they are completely dry before use.
Step Five
After simmering, carefully spoon the seeds and pickling liquid equally into the six sterilized jars. It’s important to ensure the seeds are completely covered by the pickling liquid.
Step Six
Seal the jars tightly with the lids and let them cool to room temperature. Once cooled, store the jars in a cool, dark place for at least a week before consuming.
Step Seven
After a week, your Pickled Lamb’s Quarters Seeds are ready to enjoy! Remember to refrigerate any opened jars.
