When Sea Kale is in season you often find it in such local abundance that you just don’t know how to use it, we often store it for use later in the year.
This pickle is beautiful, the sea kale really holds its crunch and can be served at a later date with everything from a spicy bbq to delicate fish – We had some last night with tomatoes and meatballs.
- 200g Sea Kale
- 100ml cider vinegar
- 75ml water
- 30g sugar
- 30g salt
- Chop up the sea kale in to pieces that a small enough to fit in your jar (this depends on the size of your jar but I usually roughly chop in 5cm chunks)
- bring some water to a rolling boil and place the sea kale in
- boil for 1 minute only then strain
- pour cold water over the sea kale (to cool down quickly and keep its colour)
- place your pickling ingredients in a bowl and stir well until fully mixed (or pop in a jar or bottle and shake like crazy)
- pop the sea kale in your preserving jar and top up with your pickling vinegar.
- Leave somewhere cool and dark and enjoy as and when you need a crunchy pickle.