Pickled Rock Samphire

Here is how I pickle rock samphire. In truth, I don’t exactly measure anything but if you are doing it for the first time, you will probably find them a useful guide. I usually make a 2 or 3 jars at a time.

Pickled Rock Samphire

An old-school method preserves that bold, sea-green flavour of rock samphire (Crithmum maritimum), traditionally gathered along coastal cliffs.
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Ingredients
  

  • 100 g rock samphire washed and tough stalks trimmed
  • 200 ml white vinegar or apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp sugar optional
  • 1 tsp rose peppercorns
  • 2 bay leaves
  • ½ mustard seeds

Instructions
 

Sterilise your jar

  • Wash in hot soapy water, then place in a low oven (100–120°C) for 10 mins or so. Let cool.

Pickling

  • Blanch the samphire by dropping into boiling water for 30 seconds, then plunge into ice water. Drain well. This helps soften the texture and brightens the colour.
  • In a small pan, combine the vinegar, salt, peppercorns and mustard seeds, sugar and bay leaves. Bring to a boil, then simmer for 2–3 minutes and remove from heat

Pack the jar

  • Tightly layer the drained samphire into the jar.
  • Pour the hot pickling liquor over to cover fully. Include all the spices.
  • Leave to cool
  • Seal with a sterilised lid and store in a dark place

Wait!

  • Wait at least 1 week before eating to allow the flavours to develop.
  • Keeps well for several months sealed. Refrigerate once opened.

Notes

Serving Ideas
  • With cheese and crackers or crusty bread
  • Chopped into potato salad
  • Alongside smoked fish or charcuterie
Tried this recipe?Let us know how it was!
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