Karkalla is the ocean cucumber, and you can buy it from many markets. Pickling it is a great way to lock in the flavour, as it will suck up all the other flavours in the jar. You can toss this pickle through salads or add it to a cheese board for a different spin on the grazing platter.
Makes 5-6 x 250 ml jars.
Ingredients 11
6 cloves star anise
1 tbsp mustard seeds
5 cloves garlic
1 tbsp whole pepperberries
1 tsp clove, whole
250 g caster sugar (superfine sugar)
1 l water
500 ml white vinegar
250 g karkalla
250 g samphire
100 g seablite
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Method 4
In a large saucepan, combine the , , , , whole , , and , then boil for 15 minutes.
Place the , and in sterilised glass jars.
Let the pickling juice cool for 3 minutes before adding to the jars.
Leave overnight and eat the next day. The pickle will keep for 2 months in the fridge.
Mabu Mabu's tips
Makes 5-6 x 250 ml jars. The pickle will keep for 2 months in the fridge.
To sterilise jars, wash them in hot soapy water, then place them in the oven at 110°C (200°F) for about 15 minutes until they are completely dry.