How to make pickled rock samphire and add a maritime flavour to your dishes. Here’s the step by step recipe.
Rock samphire (Crithmum maritimum) is salty succulent often found growing in rock crevasses which give the maritime plant its name. As mentioned in a previous article on how to grow rock samphire, the plant’s fleshy succulent green-blue leaves have an intense flavour that is a cross between a carrot and parsley with a salty, seaweed note. They make a delicious salty pickle that can be enjoyed all year round. Here’s the recipe.
Pickled Rock Samphire Recipe
- rock samphire to fit a 500ml jar
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon white granulated sugar
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 2 dill sprigs
- 1 bayleaf
Equipment you need: small saucepan, sterilised glass jar with lid
- Separate the rock samphire leaves from the stems and rinse well under running water to remove any sand or critters.
- In a sterilised glass jar, add the yellow mustard seeds, whole black peppercorns followed by the rock samphire leaves.
- In a small saucepan, combine the white vinegar with water, salt and sugar and stir well to combine.
- Bring the liquid to the boil then turn off the heat and leave to cool slightly.
- Pour the liquid in the jar ensuring it comes all the way to the top and covers the leaves. Add the sprigs of dill and the bay leaf.
- Leave to completely cool then secure the lid and store in the fridge.
- The pickled rock samphire will be ready to consume in 3-5 days.
If you make this recipe, don’t forget to tag @the.gourmanticgarden on instagram.