Pickled Samphire


  • 2 lb / 900 g samphire
  • 6 oz / 170 g coarse salt
  • 2 pt / 1.15 l Sweet Pickling Vinegar


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.