Pickle Recipes will vary enormously – experiment or find your own favourite. Pickles are straightforward to make. Essentially, they contain the wild food you want to pickle, vinegar, spices, salt and sometimes, sugar.


  • Vinegars – go for any of cider, white wine, red wine, malt or pickling vinegar. Pickling vinegar is usually malt vinegar with the spices already added for convenience. The vinegar should have a minimum acidity level of 5%.

  • Spices – your call but there are some suggested combinations below. Also try any of native herbs or fennel seeds, mixed herbs, juniper berries, garlic cloves, star anise etc.

  • Mild – cinnamon, cloves, mace, whole allspice berries, white peppercorns, bay

  • Medium – cinnamon, cloves, white peppercorns, dried root ginger, mace, whole allspice berries

  • Hot – mustard seeds, dried chillies, chilli flakes, cloves, black peppercorns, whole allspice berries

  • Sweet – sugar (brown for brown malt vinegar, white for white malt or wine vinegar), whole allspice berries, whole cloves, coriander seeds, root ginger, cinnamon stick, blades of mace, lemon rind

  • For an easy life (to avoid having to make it yourself ) you can buy our pickled sea blite marinated in apple cider vinegar and native spices ready-made here on our online shop https://www.mayiharvests.com.au/product-page/sea-blite-fresh-or-pickled

Rules The two basic rules for successful pickling are:

  • Jars and lids should be sterilised (washed in very hot (but not boiling), soapy water, then dried in a cool oven).

  • Your ingredients should be in good condition – fresh.




Pickled Sea Blite

Ingredients:  Fresh Coastal Sea Blite from Mayi Harvests Native Foods

 200 ml vinegar  ½ tablespoon caster sugar or brown sugar  1 teaspoon salt  15 black peppercorns or pepperberrys  ½ teaspoon fennel seeds


Method: 1. Use only stainless steel, enamel, or non-stick pans. 2. Wash and dry the sea blite (tea towel, salad spinner, kitchen roll etc.) 3. Put the sea blite into the jar.

Next

4. Put the vinegar, sugar, salt and spices into a saucepan. 5. Heat until the sugar dissolves, leave mixture to cool down. 6. When ready pour over the sea blite into the jar.

7. Ensure that the lids are airtight. 8. Label and date each jar. 9. Store in a cool, dry and preferably dark place. 10. The sea blite are ready to eat in 2 days. However if you leave for at least 2 weeks to a month they will be really pickled and tasty. 11. If you find the pickle too acidic you can add more sugar or dilute slightly until you are happy.


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0403 486 955

20B Clementson St. Broome W.A 6726

Commercial Licence: CP60000040

ACN:634 598 824

ABN:94 634 598 824

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Mayi Harvests is a member of :


- (WAITOC) Western Australian Indigenous Tourism Operators Council.
- WA Bush Foods Association.
- Slow-Food Swan Valley, Western Australia.
- (ANFIL) Australian Native Foods Industry Ltd/Now known as Australian Native Foods & Botanicals (ANFAB)
​- Aboriginal Indigenous Engagement Model - CDU , N.T

(NAAKPA)The Northern Australia Aboriginal Kakadu Plum Alliance​

- Five Kunkgas Alliance 

- Milari Aboriginal Incorporation, WA

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