Many of the crisp shoots and stems found locally are great for pickling. Invent your own favorite wilding pickle.

PICKLING LIQUID I:

1 qt. vinegar
1 tbsp. pickling spices
1/2 tbsp. mustard seeds (wild or tame)

Heat to boiling. Pour hot liquid over shoots or stems which have been packed into jars. Seal or refrigerate.

PICKLING LIQUID II:

1 c. vinegar
2 c. water
1/4 c. salt
1/2 tsp. alum

Simply pour this mixture (no cooking) over shoots or stems packed into jars. Refrigerate.

PICKLING LIQUID III:

1/2 c. sugar
1 tbsp. mustard seed (wild or tame)
2 c. white vinegar
1 c. water

Simmer 15 minutes. Pour hot liquid over shoots or stems or wild onions in jars. Seal or refrigerate.