Rock Samphire Pickle
Back in the 16th and 17th century Rock Samphire pickle was eaten regularly. These days it’s virtually unheard of thanks to the boring, puritan Victorians who deemed it unworthy as a foodstuff. Personally I love it and eat it mixed into brown rice or millet with a dash of tamari as a nourishing snack. Goes very well with cold meat and cheese, and also pate and toast.
- 500g rock samphire
- 5 echalion shallots
- 500ml white wine vinegar
- 450g granulated sugar
- 1/4 tsp ground cloves
- 1 tbsp black mustard seeds
- 1 tsp ground mace
- Remove Rock Samphire leaflets from main stems, and thinly slice the echalion shallots.
- Put the leaflets and shallots in cold salted water for 30 minutes. Make sure they are submerged.
- Put Rock Samphire and shallots in a saucepan and cover with water, then bring to the boil and simmer for 5 minutes. Strain and cool. The spoon into sterilised jam jars.
- Now put white wine vinegar, sugar and spices into a saucepan and stir over a medium heat until sugar has completely dissolved. Pour into jars and cap.
- Leave for at minimum a month, and preferably three. However one jar of mine didn’t last 24 hours and still tasted fantastic.