season June
difficulty Easy
persons For the pantry
time 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
  1. 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.
  2. Place the glasswort on a kitchen towel to dry.
  3. 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.
  4. Add vinegar, sugar, and water to a pot, and bring to a boil until the sugar is dissolved.
  5. Set aside to cool.
  6. 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.

    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.

    Ingredient used in Glasswort pickles Show all

    Alternative ingredient for use in Glasswort pickles