To compliment the tart mustard flavor, I chose a sweet pickle brine. It came out quite nicely, and I would do it just the same the next time.
Canned Pickled Field Pennycress Seed Pods and Flower Tips
1 gallon bag of field pennycress seed pods and flower tips
5 cups white vinegar
5 cups sugar
2 tablespoons salt
5 teaspoons celery seed
4 teaspoons mustard seed
12 half pint jars and lids
Prepare jars and lids. Rinse field pennycress. Add to jars, pushing down.
Waterbath at a rolling boil for 15 minutes.
|A gazillion pennycress plants...|