Gluten-Free Quick-Pickled Sea Beans
Crunchy sea beans quick-pickled in white wine vinegar with garlic and bay leaf make a briny, tangy, salty snack or garnish ready after an overnight chill.
Prep 10 min · Cook 5 min · Total 8 hr 15 min · Makes about 1 quart
Ingredients
- 1 pound fresh sea beans
- 1 1/2 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 2 garlic cloves
- 1 bay leaf
Directions
- Fill the jars with the sea beans so they’re nicely full, but don’t pack them in too tightly.
- In a large pot, bring the water, white wine vinegar, kosher salt, sugar, garlic, and bay leaf to a boil.
- Pour the hot liquid over the sea beans in the jars, then secure the lids. Move the jars to the refrigerator and let them sit overnight before you eat them.
- They’ll keep for 1 week.