Pickled samphire

Pickled samphire

By
From
Pickled
Makes
1 × 500 ml jar

I absolutely love the salty sea flavour of samphire – steamed, with butter and served with fish – yum. It’s only in season for a short amount of time so, I figured, why not pickle it and make it last a little longer? Because of its very salty nature, you don’t use any salt in the making of the brine. Serve it with fish, a lobster roll, or as part of a charcuterie board.

Ingredients

Quantity Ingredient
250g samphire
250ml rice wine vinegar
250ml cider vinegar
50g granulated sugar
2 bay leaves
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns

Method

  1. Bring a pan of water to the boil and add the samphire. Blanch for 10 seconds, then plunge in ice-cold water, and drain.
  2. Next, put the remaining ingredients in a medium-sized pan. Set over medium heat and stir until the sugar has dissolved. Take off the heat and allow to cool completely.
  3. Put the samphire in a clean jar and pour in the cooled vinegar-brine, making sure all the samphire is submerged. Put the lid on and refrigerate. The pickles will be ready in 2 days and will keep for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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