Salicornia Sott’Aceto

• 600 g fresh samphire
• 500 ml strong white wine vinegar
• 100

Wash the samphire in several changes of cold water.

In a large pan, bring the vinegar, sugar and herb and spice flavourings to the boil. Add the samphire and cook for 10 minutes. (Salt is not needed because the samphire is very salty indeed.) Remove from the heat, leave to cool and bottle in a clean, airtight jar. You can use it straightaway.