To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum it clean; being boil’d and cold put it to the samphire, cover it and keep it for all the year, and when you have any occasion to use it, take and boil it in fair water, but first let the water boil before you put it in, being boiled and become green, let it cool, then take it out of the water, and put it in a little bain or double viol with a broad mouth, put strong wine vinegar to it, close it up close and keep it.