Pickled Samphire

Recipe by:

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.

Pickled Samphire

SERVES

2

PEOPLE

PREP TIME

45

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Side

Method

  1. Put all the ingredients for the pickle into a stainless-steel saucepan, bring to the boil for 4-5 minutes.

  2. Meanwhile, pick over and wash the samphire, blanch in boiling water for 1-2 minutes.

  3. Pack in sterilized jars. Cover with pickle, cover tightly.

  4. 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.

  5. Delicious with cold mutton or lamb, in sandwiches, add a little to mayonnaise to serve with fish.

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

  1. Put all the ingredients for the pickle into a stainless-steel saucepan, bring to the boil for 4-5 minutes.

  2. Meanwhile, pick over and wash the samphire, blanch in boiling water for 1-2 minutes.

  3. Pack in sterilized jars. Cover with pickle, cover tightly.

  4. 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.

  5. Delicious with cold mutton or lamb, in sandwiches, add a little to mayonnaise to serve with fish.

Execution Time: 0.275 s