How to make pickled rock samphire and add a maritime flavour to your dishes. Here’s the step by step recipe.
Rock Samphire – Photo © The Gourmantic Garden
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
Pickled Rock Samphire – Photo © The Gourmantic Garden
Ingredients
- 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
Method
- 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.
