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
- 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
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I’m just wondering if you know where I could buy pickled samphire rather than have to pickle myself
Pip the whole point of my site is to go and gather the plants and make the recipes yourself. As a result I have no idea where to buy any from. You can certainly pick up samphire in your local Waitrose!
Luckily, I can buy Samphire from my Greengrocer! This recipe interests me — can you tell me what is meant by ‘Alexander’s Seeds’? No problem with the other ingredients:
Thanks ?
Barbara, Alexanders seeds are from Smyrnium olusatrum, and as far as I know you can’t buy them in a shop, you have to forage for them.
This sounds great – how long does the pickle keep for and does it need to be refrigerated??
Nikki – It’s pickled in vinegar so should last at least a year. It does not need to be refrigerated.