Print Samphire pickle
Samphire may be an expensive treat to buy, but if you know where to forage for it in its short season, you might find yourself dealing with a glut. This pickle was inspired by the popular cucumber pickle and is great served with pâté and cheeses, or chopped into mayonnaise and served with fish. This makes 3 jam jars or 1 litre Kilner jar and keeps for several months.
Ingredients
- 500ml white wine vinegar
- 80g brown sugar
- 3 bay leaves
- 3 cloves
- 1 tsp mustard seed
- ½ tsp turmeric
- ½ tsp coriander seed
- 300g samphire
Method
- Bring all the ingredients apart from the samphire to the boil and heat for 5 minutes, then allow to cool completely.
- Blanch the samphire in boiling water, cool in iced water, drain and pat dry.
- Put the samphire into a sterile jar/jars, cover with the liquid and seal tightly.
- Keep in a cool dark place and use within a few months.
