I saw this recipe for pickled samphire and thought I would give it a go, but after making it I didn’t think it would work and forgot all about it. Until I bought a wonderful slice of pork sausage roll with a duck egg from Windsbatch Bakery and needed a pickle to go with it – ah my pickled samphire, time to give it a go.

I was really surprised just how wonderful it tasted, not too salty or vinegary, but just right with a good crunch. (thanks to Eatweeds for the recipe) – Oh the sausage roll was also lush!!

300g Marsh Samphire
500ml white wine vinegar
50g granulated sugar
1½ tablespoon alexanders seeds
1 tablespoon yellow mustard seeds
½ tablespoon wild fennel seeds
½ tablespoon celery seed
3 jam jars
(don’t worry if you haven’t go all these spices, I didn’t have alexander seeds or celery seeds)

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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