Sea Bean Pickles + Spicy Okra Pickles

Do you remember the scene in Mad Men where Betty Draper’s father sprinkled salt over his ice cream? And how Betty’s daughter Sally thought it was weird but he explained that he had a salt tooth? I am the same. I have, embarrassingly, been known to eat anchovies straight out of the jar. When I am in my 60s and have terrible blood pressure issues, I will probably regret this. For now, I try to justify the habit with lots of walking.

Pickles are the perfect indulgence for a person with a salt tooth. And they are a classic ritual of mid- and late-summer. They are both a celebration of everything abundant about the season and an homage to its transience. And pickles are so simple and so easy to make that you may question the merits of a tame supermarket pickle after making your own.

Sea Beans go by many names: their Latin name is Salicornia, but they’re also known as sea asparagus, glasswort, samphire and pickleweed. Hank Shaw has an awesome summary of this lovely, salt-loving plant over at Honest Food.

And if you’re averse to okra, these pickles may just be what tips the scales in their favor for you. I think okra was born to be pickled.

These Sea Bean Pickles and Spicy Okra Pickles are part of the July Seasonal Food Guide.

SEA BEAN PICKLES

1/2 pound sea beans, rinsed
2 cups white wine vinegar
1 cup water
3 garlic cloves
2 tablespoons sugar
1 teaspoon dill seeds
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red chile flakes

Note: because sea beans are naturally salty, no further salt is needed for the pickling process.

Bring vinegar, water, sugar and spices to a boil. Once boiling, turn off heat.

Meanwhile, remove any brown parts from the sea beans.

Thoroughly sanitize and rinse the jar you’ll use and keep it hot for when you pour the brine in. Pack the sea beans in the jar. Tuck the garlic cloves in. Pour the hot brine over the beans. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. (Because these are quick pickles, they’ll need to be kept refrigerated.)

SPICY OKRA PICKLES

1 pound okra, rinsed
2 cups white wine vinegar
1 cup water
4 garlic cloves
2 tablespoons sea salt
1 tablespoon dill seeds
1.5 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds

Bring vinegar, water, salt and spices to a boil. Once boiling, turn off heat.

Thoroughly sanitize and rinse the jar you’ll use and keep it hot for when you pour the brine in. Pack the okra snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the beans. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. (Because these are quick pickles, they’ll need to be kept refrigerated.)