Pickled Milkweed Flowers

Here's a simple way to preserve Maine's summer bounty of wild food. Milkweed is a delicious wild edible and holds up well to the salty brine. 

This recipe makes a small batch, so its best to make when you have a large portion of milkweed flowers as canning takes a fair amount of time. 

If you are unfamiliar with canning, please review this website.

Pickled Milkweed Flowers


  • 4 cups milkweed flowers
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 2 garlic cloves, roughly chopped
  • 1 bay leaf, crushed

For the Brine:

  • 1 quart of water
  • 3/4 cup apple cider vinegar
  • 3 tablespoons sea salt
  • 1 tablespoon Rapadura


  1. Combine the ingredients for the brine, stir to dissolve the salt. 
  2. Bring a large pot of salted water to a boil then blanch the milkweed flowers for 3-4 minutes. Immediately shock the flowers to stop the cooking. Drain well once cooled. 
  3. Place the drained milkweed flowers and seasonings into sanitized Mason jars. 
  4. Bring the brine to a boil then pour over the milkweed leaving 1/4 inch space at the top. 
  5. Cover then process in a water bath for 10-15 minutes. 
  6. Remove from the water then allow the jars to cool at room temperature. 

Have you pickled milkweed flowers before? What's your favorite thing to pickle?