Pickled Sea Sandwort

If you listen to some authors of wild food cookbooks regarding Sea Sandwort recipes (Honckenya peploides), you’d be forgiven for never wanting to try it.

I don’t bother listening to others opinions, which is why I don’t read newspapers or watch TV!

I want to experience the world myself, directly, not second-hand via some ‘authorities’ prejudiced world-view.

Which is why this sea sandwort recipe turned out pretty funky (obviously that’s my opinion). Just make sure your friends share it, because you will be honking of garlic for a fare few hours!


  • 200g sea sandwort
  • 20 garlic cloves
  • 300ml white wine vinegar

Suggested Instructions

  1. Blanch the sea sandwort.
  2. Chop the garlic cloves into three pieces per clove.
  3. Mix the sandwort and garlic together, then press into a rubber sealed clip top Kilner jar and top up with the vinegar.
  4. Store for two weeks, then eat on demand.

Makes: 1 jar

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