Pickled Marsh Samphire II RecipeOrigin: Britain Period: Traditional |
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Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-talerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. The marsh samphire season is very short (July to August, if you're lucky) and the only way to preserve this vegetable for the remainder of the year is to pickle it (it does not freeze well). As a result this recipe is vital for anyone who wants to make the most of this wild food. Ingredients
1.4kg marsh samphire shoots 
Pickled Marsh Samphire II Preparation:Method:MethodThis is best made with young marsh samphire, gathered in July (before the plant flowers). Trim the samphite, remove any woody stems then break into 5cm length pieces. Lay in the base of a dish and sprinkle with salt. Allow to marinate for 24 hours then wash the salt off. Dry the samphire then place in a pan with just enough vinegar to flavour. Bring to a boil, reduce to a simmer and cook for 2 minutes. Pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal and store until needed. |
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