This fantastic Marsh Samphire recipe uses ancient hedgerow spices to create a sublime pickle.
I’d heard whispers that Marsh Samphire (Salicornia) used to grow around an estuary that is near me. So I went exploring and finally found the hidden beds. Such is the joy of chasing plants. This Marsh Samphire recipe was well worth the wait…
Ingredients
- 300g Marsh Samphire
- 500ml white wine vinegar
- 50g granulated sugar
- 1½ tsp alexanders seeds
- 1 tsp yellow mustard seeds
- ½ tsp wild fennel seeds
- ½ tsp celery seed
- 3 jam jars
Suggested Instructions
- Boil spice mix for three minutes, allow to cool then strain.
- Blanch Marsh Samphire for 60 seconds, strain and plunge into cold water, then immediately drain and allow to air dry for 10 minutes.
- Put Marsh Samphire into jars and pour over the cool spiced vinegar and seal with a non-metallic lid or use grease-proof paper to protect the metal lid.
Makes: 3 jam jars
Share & Bookmark This Story!
{ 3 comments… read them below or add one }
I dicovered also this taste of Salicornia in Salines in Portugal (Figueira da Foz) and I liked your photo and recipe. Thanks
As kids we used to pick Samphire with my folks from marshlands around Norfolk. Mum steamed and pickled the Samphire, yummy! I remember pulling the flesh off the stalks and vinegar dribbling down my chin
i made this recently but have yet to crack a jar and try it out