Components
- 8 stalks of saltgrass (leafless)
- 1 teaspoon of whole grain mustard
- 1 teaspoon of coriander seeds
- Half a teaspoon of crushed chili pepper
- 2 dried bay leaves
- One tea cup of white wine vinegar
- 1 cup (teacup) of water
- 2 tbsp of sugar
- One tablespoon of salt
Mode of preparation
- Using a vegetable brush, rinse the lounge stalks under running water. Slice the salt into thin pieces, approximately 3 mm thick, and place them in a sterile glass jar with a 1-liter capacity and an airtight seal.
- In a small pan, combine the mustard, whole coriander seeds, and ground pepper, then heat over medium heat for a few seconds to warm and enhance their aroma. Mix the spices with the salt and incorporate the bay leaves.
- In the same pan, combine water, vinegar, sugar, and salt, then bring to a boil over high heat until the sugar and salt are fully dissolved.
- Slowly pour the hot liquid onto the salt in the glass container. Allow it to cool fully before covering. Refrigerate for 24 hours prior to serving.
Salt pickles can be stored in the refrigerator for a maximum of 15 days.
