PURPOSE: A manufacturing method of Salicornia herbacea pickle is provided to manufacture Salicornia herbacea pickle which evenly supplies beneficial nutrients, and is added with the characteristic taste and flavor of Salicornia herbacea.CONSTITUTION: Salicornia herbacea is collected (S10). The root of Salicornia herbacea is cut and washed (S20). The washed Salicornia herbacea is trimmed to 3-6 cm length (S30). 6 kg of the byproduct of Salicornia herbacea root and 6 cm or longer of Salicornia herbacea are put in 12 liter of water and boiled to prepare saline water (S40). 150 mL of vinegar, 300 g of sugar, 200 g of lemon, 100 g of onion, 100 g of radish, 50 g of ginger, 100 g of apple, 100 g of pineapple, 20 g of pickling spice, 5 g of bay leaves and 10 g of whole black pepper to 10 liter of the saline water and boiled to manufacture salting water (S50). 5 kg of Salicornia herbacea of 3-6 cm is put in a container, and the salting water is added until Salicornia berbacea is sunk to manufacture Salicornia herbacea pickle (S60). The Salicornia herbacea pickle is firstly aged at 10-15deg.C in shade for 2-3 days (S70). The salting water is added to the firstly aged Salicornia herbacea pickle, and the Salicornia herbacea pickle is secondly aged for more than 24 hours (S80). The secondly aged Salicornia herbacea pickle is kept in cold (S90).COPYRIGHT KIPO 2013[Reference numerals] (AA) Obtain Salicornia herbacea pickle (S10) Salicornia herbacea with a moisture content of 75-82 % is collected (S20) Root of Salicornia herbacea is cut and washed 2-3 times (S30) Washed Salicornia herbacea is trimmed to 3-6 cm length and prepare Salicornia herbacea (S40) Residual Salicornia herbacea is extracted by hot water extract and prepare saline water (S50) Put pickle minor ingredients into the saline water, boil the saline water under high heat for 20-25 minutes and under low heat for 60 minutes to manufacture salting water (S60) Manufacture Salicornia herbacea pickle by injecting the salti
