Pickled Sea Asparagus

July 23, 2009

Quick Pickles

Quick Pickles

Sea asparagus is not actually an asparagus, it’s a salt-loving succulent seaweed that grows in shallow water or along beaches. If you find some at the market, or on the beach, give it a soak in fresh water before using as it’s awfully salty. This is a quick pickle, meaning it’s not processed or canned and should be stored in the fridge. I really want to call it a quickle. You can make all sorts of pickles this way, approximating this recipe with different vegetables and varying it up with a change in pickling spices.

Makes 1 – 16 oz jar

1/4 pound fresh sea asparagus, soaked in fresh water for about 20 minutes

5 cloves of garlic

1 small chili, optional

2 wafer-thin slices of fresh ginger

3/4 cup pickling vinegar

3/4 cup water

2 tablespoons agave nectar

1/4 teaspoon coriander seeds

1/8 teaspoon mustard seeds

dash of turmeric

Pack a small, sterilized jar with soaked sea asparagus, garlic, chili and ginger. In a small pot bring vinegar, water, agave, coriander seeds, mustard seeds and turmeric to a boil. Let simmer for several minutes, then pour hot liquid into your jar of prepared vegetables. Let cool to room temperature, put a lid on it and store it in the fridge. Wait 24 hours before enjoying the salty-sour crispness of your pickles.

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One Response to “Pickled Sea Asparagus”

  1. Julie said

    Mmmm… I can’t wait to try these “quickles” (you didn’t so I had to)! Finally a use for all of those canning jars Randy keeps trying to throw away.

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