Pickled Sea Aster is a traditional English recipe for a classic method of pickling young sea aster shoots or leaves in white wine vinegar for storage until winter. The full recipe is presented here and I hope you enjoy this classic English version of: Pickled Sea Aster.
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This is a classic English recipe for pickling sea aster shoots that is based on a recipe by Robert May, first published in his Accomplisht Cook 1660. It is best to use tender young shoots for this, but it can be made with leaves if they are thoroughly washed and blanched in the vinegar and water mix for 1 minute only. This pickle is excellent served with fish.
Ingredients:
500g sea aster shoots (and/or leaves)
equal volume of white wine vinegar and water
white wine vinegar
Method:
Wash and pick over the sea aster shoots then place in a saucepan. Add sufficient of an equal volume of water and white wine vinegar to cover then bring to a boil and continue boiling for about 4 minutes, or until the sea aster shoots are a bright green.
Remove the sea aster shoots with a slotted spoon and pack into a washed and sterilized jars. Pour in enough white wine vinegar to cover the sea aster completely then secure with a vinegar-proof lid. Label and set aside to mature for at least two weeks before using.
