Pickled Sea Asparagus

This salty green, which grows in tidal areas, was eaten raw or dried and ground for use in cakes and breads sweetened with honey by west coast nations like the Salish. In the photo, we’ve paired the sea asparagus with cucumber and grilled salmon.

Blanch sea asparagus in boiling water for 5 to 10 seconds, then plunge into ice water to help leach out some saltiness. Pack drained asparagus into sterilized jars and add a few cloves of garlic to each, if using. Bring remaining ingredients to a boil, and simmer for 15 minutes. Allow liquid to cool to room temperature, then pour over asparagus. Marinate in refrigerator at least 24 hours before serving. Keeps for 1 month in the refrigerator. Makes approximately four 8 oz. (250 mL) jars.
Fresh sea asparagus 1 1/2 lbs. 750 g Garlic cloves, peeled (optional) Water 1 1/2 cups 375 mL White balsamic vinegar 1/2 cup 125 mL Sugar 2/3 cup 150 mL Kosher salt 2 tbsp. 30 mL Mustard seeds 1 tsp. 5 mL Pink peppercorns 1 tbsp. 15 mL Fresh minced ginger 1/2 tsp. 2 mL