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Recipe courtesy Langdon Cook
Make two pints
start to finish: 1 hour
From Edible Seattle May/June 2010
4 handfuls sea beans
4 red fresh red chiles
6 cloves of garlic, peeled
Pinch of whole black peppercorns per jar
Pinch of mustard seeds per jar
4 sprigs fresh dill
1 1/4 cups water
1 1/4 cups white wine vinegar
Sterilize canning jars and lids in boiling water. When cool enough to handle, add the spices. Pack each jar half-full with sea beans. Insert chiles, garlic, and dill around outer edge of jars. Add remaining sea beans to fill jars.
In a small saucepan, bring water and vinegar to a boil. Ladle over the sea beans, leaving 1/2” of space from the top of each jar. Wipe edges clean, and tightly screw on sterilized lids.
Add jars to a stockpot, and fill with boiling water. Process jars in boiling water bath for ten minutes. Remove jars, and allow to cool completely at room temperature. Check lids for proper seal according to package instructions. Store in a cool spot for at least one month before using, to allow flavors to develop.
Vegetarian*Vegan
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