It's that time of the year again! Greenbriar Is a really unique wild edible that you generally can only get in the early to mid spring, March through April around here in Texas, and April through June back where I used to live up north.
Greenbriar, genus name: Smilax, is an easy-to-identify vine, and only the young growing tips are edible, which is why you can harvest in the spring.
I was only able to get a few handfuls this early, but I'm sure I'll be pulling bags of greenbriar from the woods soon! Because I only had a small amount, I decided to make more of a snack, rather than a full meal. I thought pickling would work out well, and it did! They held their crispness well, and the flavor pairs perfectly with salty, sour, and dill.
Here's what I did, but feel free to try your own pickling recipe:
- Blanch 2 cups of greenbriar tips in boiling water for 1 minute. Add them to a glass or glazed ceramic container (not metal or plastic)
- Smack 1 tsp coriander seeds and 1/2 tsp. black peppercorns with the side of a knife a couple of times. Mince 2 cloves of garlic.
- Bring 2 cups of white vinegar to a boil, add in peppercorns, coriander, garlic, 1 tsp. dried dill, 1/2 tsp kosher salt, 1 tsp powdered cumin, and 1/4 tsp sugar.
- Boil for 5 minutes then pour in with the greenbriar. Seal and allow to come to room temperature, then refrigerate for at least 24 hours. Store in the fridge and enjoy them within 2 weeks.