This fantastic Pickled Marsh Samphire recipe uses ancient hedgerow spices to create a truly 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 pickled marsh samphire recipe was well worth the wait…
Pickled Marsh Samphire Recipe Ingredients
- 300g Marsh Samphire
- 500ml white wine vinegar
- 50g granulated sugar
- 1½ tsp alexanders seeds (or black peppercorns)
- 1 tsp yellow mustard seeds
- ½ tsp wild fennel seeds
- ½ tsp celery seed
- 3 jam jars
Pickled Marsh Samphire Recipe 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