Sea asparagus is a succulent that lives in coastal areas in BC. Sometimes it is called samphire, pickleweed, sea beans or crow’s feet. These succulents are pretty tasty and have a briny flavour. They are great as part of a salad or pan fried in butter. If you have too much of it, you can pickle them.

Wash the sea asparagus really well. Often the sea asparagus sold at farmers market are gathered and there might be traces of weeds. Stuff the sea asparagus in a glass jar. In a small sauce pan, add 1/2 cup white vinegar, 2 teaspoons of sugar, and a sprinkle of pickling spice.

Let the vinegar boil until all the sugar is dissolved. Pour hot liquid into jar and closed the lid. Let the jar cool before serving or storing in the refrigerator. Enjoy!

Ingredients

• 2 cups sea asparagus
• 1/2 cup white vinegar
• 2 teaspoon sugar
• 1 teaspoon picking spice (or eyeballed)

Directions

1. Wash sea asparagus. Fill a mason jar with the washed sea asparagus.
2. In a small pot, mix 1/2 cup white vinegar, 2 teaspoons of sugar and 1 teaspoon of pickling spice.
3. Let the vinegar boil until all the sugar is dissolved.
4. Pour hot liquid into jar and closed the lid.
5. Let the jar cool before serving or storing in the refrigerator.