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