How to Ferment Probiotic Green Bean Pickles
How to Make Sea Bean Pickles
Sea beans (Salicornia europeae) are a salt loving plant that grow along the coast in the US, Mexico and England, to name a few. Known as samphire and "sea asparagus"they're often used as a garnish in restaurants. Sea beans can be eaten raw, but they’re so salty that a full plate is not that appetizing. They are great sauteed with butter and garlic if you’re in a hurry, but if you’ve got time (6 weeks or so), they make a great pickle. Crisp and salty, their thin build lets the pickling mix penetrate all the way to the center, totally masking the sea bean flavor.
Sterilize your jars.This isn’t a super crucial step since we’re using vinegar in the pickling (a soap and water wash is probably fine), but it’s a good habit to get into, and becomes more important when making naturally fermented pickles.
Fill the jars half full with water.Place in microwave on high for 5-8 minutes, and forget about them for a bit. This is a good time to put your lids and rims in some water to boil. They should boil for about 10 minutes. (Don’t put them in the microwave unless you want to have a really good story about explosions in the kitchen!)
Get your ingredients together.Peel your garlic and...well that’s about it, it’s super easy. If you want to get a bit OCD, and want your finished product to be a work of food art, the envy of your peers, and a testament to the validity of the dominant power of the human race on our small planet, you can pick out the long sea beans and arrange them in piles according to size and direction. If not, that’s cool too.
Make a cocktail of 1/2 water, 1/2 vinegar (figure out how much you’ll need to fill the jars), and boil.
Get the jars out of microwave, empty the water.
While that heats up,place a sprig (mostly leaves) of dill and optional garlic clove in the bottom of each jar,and then fill with sea beans.If you want, you can stand them all up in one direction, for vanity's sake. Then place a sprig of dill on top.
Once vinegar boils, fill jars, leaving inch (1.3 cm) at the top of each.
Place lids on jars, making sure the edges are clean.
Now one more boil,place jars in a pot with water to 3/4 height of jar.Boil for 10 minutes.
Done!So easy, so delicious. Well, not quite done. After they coolcheck to make sure the lids don’t pop,if they do, the vacuum didn’t seal, and they should be put in the fridge to pickle. Place the jars in a cool dark place, and let sit for 4-6 weeks.
||This video provides an introduction to harvesting sea beans (glasswort).|
Things You'll Need
1/2 pint mason jars (you can use larger ones, but this size is perfect for standing all the sea beans up in the jar)
- Experiment with different concoctions instead of dill.
- You can use these in the same way you would cucumber pickles.
Video: Pickled Green Beans Recipe by Chef Dangoor -- TigerChef
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