Pickled Samphire

• 60 ml rice wine vinegar
• 60 ml apple cider vinegar
• 12 g<

In a pot, heat all the ingredients, except the samphire. Once the sugar has dissolved, remove from the heat and allow to cool slightly. Place the samphire in a vacuum bag and pour over the pickling liquid. Vacuum seal the bag and reserve until needed – it will last a long time.