Marinated Marijuana Pickle
Total preparation time: 2 hours
Headspace: 1/2 inch
Process time: 15 minutes
Jars: 32-oz.
Note: It does contain olive oil, used in the roasting; take care not to exceed the total amount of oil used, as that would change the total acidity of the pickle.
Ingredients
1 ounce preferred marijuana (buds and/or stems)
1/2 cup olive oil
Pickling Solution Ingredients
1 cup water
2 cups white wine vinegar (5% acidity)
4 Tablespoons 100% pure pickling salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fennel seed
Optional: 4 whole cloves garlic, peeled
Instructions
Preheat oven to 250 degrees (or 270, which is the lowest temperature setting on many modern ovens). Line jelly roll pans with parchment paper.
Lay cannabis flat on the parchment-lined pan. Sprinkle cannabis with olive oil. Place in oven and roast for 30 minutes. Remove from oven and set aside to cool.
Make pickling solution. In large non-reactive stockpot, add the white wine vinegar, water, and salt. Bring to boil while covered over medium heat. Remove from heat.
If using garlic, place the cloves into prepared jars. Add 1 teaspoon of dried flavoring herbs to jar.
Carefully place prepped cannabis into jar. Using a rubber spatula, scrape parchment paper completely clean of marijuana and olive oil into jar. Ladle pickling solution into in jar, making sure that all material is covered and within the required headroom. Put on lid and process for two weeks or place into refrigerator