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Old-fashioned Sweet Pickled Sea Sandwort
Old-fashioned Sweet Pickled Sea Sandwort is a modern British recipe for a classic sweet pickle of sea sandwort and onions in a spiced and sweetened malt vinegar base. The full recipe is presented here and I hope you enjoy this classic British version of: Old-fashioned Sweet Pickled Sea Sandwort.
prep time
130 minutes
cook time
20 minutes
Total Time:
150 minutes
Additional Time:
(+3 days maturing)
Makes:
2 jars
Rating: 
Tags : Wild FoodVegetarian RecipesSpice RecipesBritish Recipes
Sea sandwort is a succulent plant that you see covering loose sand dunes. It's best picked in early spring before it flowers (otherwise it becomes bitter). All the above ground parts are edible. This old-fashioned sweet pickle is a great way of preserving spring sea sandwort for use later in the year. Also, remember that the sweet pickle is used for gherkins and sea sandwort has a slightly cucumbery flavour.
Ingredients:
500g sea sandwort (any above-ground parts, washed)
1 white onion, peeled, halved and sliced into 3mm thick half moons
500ml white malt vinegar
400g granulated sugar
60ml water
3 tbsp pickling salt
1 tbsp mustard seeds
1 tsp celery seeds
1/2 tsp ground turmeric
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp chilli flakes
Method:
Combine the sea sandwort and onion in a large mixing bowl, sprinkle the pickling salt over the top, and still well to combine. Cover the bowl with clingfilm (plastic wrap) and chill in the refrigerator for 2 hours.
After chilling, remove the sea sandwort mixture from the refrigerator. Pour the contents of the bowl into a colander and rinse under cold water. Then allow it to drain completely while you make the brine.
In a large saucepan over medium-high heat, combine the vinegar, water, sugar, mustard seed, celery seed, turmeric, ground cloves, cinnamon, and red pepper flakes. Simmer the brine for 2 minutes, or until all of the sugar granules have dissolved, stirring frequently.
Add the rinsed sea sandwort, onion, and pepper mixture to the saucepan, stirring to combine them with the brine. Heat until it’s just about to simmer again (small bubbles forming along edges of pan), then turn it off and allow the ingredients to cool completely.
Carefully ladle the vegetable and sweet brine mixture into cleaned and sterilized 500ml jars. Seal with new vinegar-proof lids then seal securely. I think it's best to ladle the hot pickles into warmed jars and immediately seal the lids. This means you can store them outside the refrigerator before opening.
Set on a counter top and allow to mature for 3 days before opening. Once opened, chill in the refrigerator.
