Pickled rock samphire is used in a similar way to capers or gherkins as the flavour is similar.
It can be added to tartare sauce or added to potato salad and goes well with fish dishes. In our Heronswood restaurant it is served with mussels for a citrusy-salty tang.
Ingredients
- Enough rock samphire to fill a standard colander
- 750ml white wine vinegar
- 250ml water
- 1 teaspoon salt
- 2 bay leaves
- 5 black peppercorns
Method
- Pick through samphire and remove any woody or inedible pieces and wash well.
- Place leaves in a large bowl of salted water for 1 hour.
- Wash thoroughly to remove any salt.
- Bring leaves to boil in a large pot of cold water, and cook for 5 mins, drain.
- In a separate pot bring to the boil the vinegar, water, salt, bay leaves and peppercorns. Simmer for 5 mins, strain and allow to cool.
- Put the cooked samphire into hot sterilised jars, add enough vinegar to cover the leaves.
- Seal tightly with lids and keep in a cool dark place.
