Canned Pickled Field Pennycress Seed Pods and Flower Tips

Imagine my surprise when I visited one of my favorite foraging spots and discovered it covered in field pennycress which was blooming with still green seed pods.  What to do, what to do?  The seed pods are still immature, green and have a nice fresh mustard flavor.  In their present state they are a great addition to a salad.  When these are mature the seeds can

be used to season sausage or make mustard.  Unlike other mustards, these seed pods are small and round instead of long and thin. They are easy to pick.  You just run your closed hand along the stem and they come right off.  You do not even have to cut the plant. So I picked about a gallon size baggie of them.  It took about thirty minutes at most.  The field was so full I could have picked ten bags and hardly put a dent in them!

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

Ingredients:

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

Directions:

Prepare jars and lids.  Rinse field pennycress.  Add to jars, pushing down.

In a large saucepan, add vinegar, sugar, salt and seasonings.  Bring to a boil.  Ladle over field pennycress.  You may have to push the seed pods down as they rise.  Leave a half inch head space.  Wipe lip of jar with a paper towel and a little vinegar.  Seal with lid and band.
Waterbath at a rolling boil for 15 minutes.

Allow to age at least a week before trying. Great served with cream cheese on a bagel.

A gazillion pennycress plants...