Pickled Samphire Recipe

Ingredients

• Samphire
• Salt
• Vinegar

Method

• Gather the young green Samphire at the end of July before it flowers.
• Break stems into two.
• Lay on a dish and sprinkle with dry salt.
• Leave for 24 hours.
• Drain, then cook gently until tender in enough vinegar to just cover it, but don't allow it to get soft. Plain white vinegar is best for this as the Samphire has its own spicy flavour.
• Seal down securely in hot jars.