Pickled Samphire
Originally samphire was just pickled in a solution of 3 parts vinegar to 1 part water and a little salt, but of course, one can add flavours, spices and herbs.
SERVES
2
PEOPLE
PREP TIME
45
MINUTES
Ingredients
225g (8oz) fresh samphire
1 bay leaf
600ml (1 pint) wine or apple vinegar
1 dessertspoon sugar
10 peppercorns
2 teaspoons coriander seeds
1 sprig thyme
Method
Put all the ingredients for the pickle into a stainless-steel saucepan, bring to the boil for 4-5 minutes.
Meanwhile, pick over and wash the samphire, blanch in boiling water for 1-2 minutes.
Pack in sterilized jars. Cover with pickle, cover tightly.
Store in a dark place and allow to mellow for 2 weeks before using. It will keep for a year or more but its best eaten sooner.
Delicious with cold mutton or lamb, in sandwiches, add a little to mayonnaise to serve with fish.
