Pick over the samphire, discarding any soggy pieces and roots. Rinse free of sand and mud, and gently towel dry. Put the samphire in a dish, and sprinkle with the salt. Leave overnight. Next day, pack into jars and pour the vinegar over. Cover and seal. This is actually ready to use within a few days, but it will also keep for several months.
© 1995 Frances Bissell. All rights reserved.