June
Easy
For the pantry
15 min.
Glasswort pickles
Ingredients
- 500 ml vinegar
- 100 ml water
- 100 g sugar
- 300 g glasswort (or sea sandwort, sea beet, or beach mustard)
Equipment
- Preservation jar
Directions
- Clean the glasswort well by soaking it in a bowl with water for 10 minutes. Gently shake the bowl to allow all of the sand to fall to the bottom.
- Place the glasswort on a kitchen towel to dry.
- Cut off the bottom of the glasswort, until the white line in the middle of the herb is no longer visible. Throw away the bottom part of the plant.
- Add vinegar, sugar, and water to a pot, and bring to a boil until the sugar is dissolved.
- Set aside to cool.
- Put the cold vinegar brine in the preservation jar along with the glasswort, and leave it for four months.
Tips
Add these pickles to your sandwich for a salty and sour addition. The brine can replace vinegar, when making vinaigrette for a salad or another dish.
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
