Riverford Wicked Leeks
Samphire pickle recipe image

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.


  • 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


  1. Bring all the ingredients apart from the samphire to the boil and heat for 5 minutes, then allow to cool completely.
  2. Blanch the samphire in boiling water, cool in iced water, drain and pat dry.
  3. Put the samphire into a sterile jar/jars, cover with the liquid and seal tightly.
  4. Keep in a cool dark place and use within a few months.
want to cook with fresh ingredients? try one of our award winning veg boxes