Bring to a boil the 3 1/2 cups water and the vinegar. Add the cloves, garlic, peppercorns, and lemon peel. Add the salt if you are pickling sea rocket pods. Let this boil for 5 minutes.
Turn off the heat. Using tongs, fish out a clove, a piece of lemon zest, and a smashed garlic clove for each jar.
Pack the veggies into the jars, leaving about a 1/2-inch space at the top of the jars. Pour in the hot vinegar solution. The saltwort or sea rockets should be completely submerged.
Seal the jars and process them in a boiling-water bath for 10 minutes.
Store for at least 3 weeks before eating, to allow the flavors to meld.
Unopened, the pickles should last a year. Store in the fridge after opening. Once opened, the pickles should last several months in the fridge.
Reprinted from Hunt, Gather, Cook: Finding the Forgotten Feast by Hank Shaw.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.