Ingredients:
2kg (or more) fresh sea urchin glands
2l of a 2.6% brine solution (ie dissolve 52g salt in 2l water)
For the Vinegar Brine:
500ml distilled vinegar
1l water
45g salt
Method:
Begin by preparing the sea urchins. The edible parts are actually the five sex glands, namely the coral and the liquid that surrounds them and these are found on the underside of the animal near the mouth (the section with no spines). To prepare the sea urchins, take small, pointed scissors and cut off the top quarter or half of the shell," beginning from the soft area where there are no spines. Discard this lid then remove and discard the digestive organ. Now gently remove the five 'tongues' with a small spoon (these are the edible glands) then save and strain the liquid from the sea urchins. Combine the glands and liquid in a food processor and blitz until smooth.
Place the glands in a pan along with the strained sea urchin liquor and about 40ml water, 60ml white wine and 1 tsp minced shallots. Cover with a tight-fitting lid, bring to a simmer and cook for about 10 minutes, or until the sea urchin meats are just done.
Remove the sea urchin glands from the pan then strain the pan liquor and reserve in the refrigerator until needed. Place the sea urchin glands in a bowl then pour over the 2.6% brine solution. Cover and set aside to brine for 3 hours.
After this time, strain the sea urchin glands, return to the bowl and cover with a vinegar brine made by mixing 500ml distilled vinegar with 1l water and dissolving 45g salt in this. Pour the solution over the sea urchins then cover and set aside to brine in the refrigerator for 3 days.
Drain the sea urchin glands and pack into cleaned and sterilized jars. Take your spiced pickling vinegar and mix with an equal volume of a mix of water and the reserved sea urchin liquor.
Pour this mixture over the sea urchin glands, ensuring that they are completely covered. Seal the jars with vinegar-proof lids and store in a cool, dark place (they must be kept in the dark to prevent discolouration). Prepared in this way, the sea urchins will keep in the refrigerator for between 2 and 4 months.
If you wish to keep the sea urchins for a longer period, and do not wish to refrigerate, then process the sealed jars in a boiling water bath for 60 minutes prior to storing (again, they will need to be kept in a dark place to prevent discolouration).
Click on the image, above to submit to Pinterest.