Thursday, July 27, 2006
This is perhaps the easiest pickle to make--you simply fill a mason jar with glasswort and cover with white vinegar. The glasswort is so alkaline, there's no need to add salt. Let them pickle for one week in the refrigerator before eating; they last indefinitely in the fridge.
The only hard part can be finding glasswort. In late spring through early summer, glasswort--or sea beans--are harvested in the Pacific Northwest and shipped to specialty markets across the U.S. (Whole Foods and Garden of Eden carry them in NYC).
With their salty, ocean taste and crisp, cucumber-like texture, pickled sea beans are a whimsical substitute for olives in dirty martinis. They're also lovely served alongside Alice Waters' slow-poached wild King salmon.