RECIPE: PICKLED SEABEANS
2 quarts of fresh picked salicornia/sea beans
3 c. white vinegar
3 c. water
16 small hot red chile peppers
8 garlic cloves, each sliced long ways into 3-4 pieces
black pepper corns
whole coriander seeds
whole yellow mustard seeds
Trim the salicornia to fit into sterilized 1/2 pint jars. Into the bottom of each jar add pinches of black peppercorns, coriander seeds, mustard seeds and then the tiniest sprinkle of dill seed. Stuff in the seabeans, packing as tightly as you can. Then shove the chiles and garlic slices into the jars along side the glass, so they show.
Bring water and vinegar to the boil. Ladle into the jars, leaving 1/2" head space. Seal with sterilized lids and process in a boiling water bath for 10 minutes.
Best when left for a couple of weeks for the flavors to fully develop.
Makes 8 1/2 pint jars.
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