Makes 6 half-pint jars.

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Makes 6 half-pint jars.

Adapted from a recipe at www.westcoastseaweed.com. “It’s just like your grandmother’s basic pickle recipe,” says Brad Carey, “but instead of using garden vegetables, you’re pickling wild sea asparagus. The asparagus is pickled after a couple of days, but gets better the longer it keeps.”

1 ½ pounds fresh sea asparagus

1 ¾ cup apple cider vinegar

1 ¾ cup water

7/8 cup (1 cup minus 2 tablespoons)

“Sugar in the Raw” or organic cane sugar

About 2 teaspoons mixed pickling spice

3 garlic cloves, sliced

1. Pick through the sea asparagus and rinse it in several changes of cold water. Allow it to soak in fresh water while you prepare the jars and the brine.

2. Sterilize the six jars by simmering them in a large pot of boiling water while you make the brine.

3. Bring the vinegar, water and sugar to boil in a large kettle and stir to make sure the sugar is dissolved.

4. Distribute the garlic slices and mixed pickling spices evenly between the canning jars, then pack the drained sea asparagus into each jar. Pour the boiling brine over the sea asparagus, leaving a half-inch headroom.

5. Seal the jars with new lids and put them back in the pot of boiling water in which they were sterilized. Simmer the sealed jars under an inch of boiling water for 15 minutes.