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Homemade Simple Pickled Samphire
Super tasty this samphire pickle is perfect with seafood, sandwiches and salads
Ingredients
- 100 g samphire
- 1 clove garlic finely sliced
- 1 bay leaf
- 350 ml apple cider vinegar
- 1 tsp sugar
- 6 black peppercorns
- 1 star anise
- 2 allspice berries
- 1 tsp coriander seeds.
Instructions
- Pick over the samphire and rinse under cold water before patting dry on kitchen paper or a clean tea towel.
- Pack the samphire into a sterilised jar and add the bay leaf and finely sliced garlic.
- In a small non reactive pan gently heat the apple cider vinegar, sugar and all spices until the sugar has dissolved and then raise the heat to boil the liquid for 5 minutes.
- Remove from heat and pour the hot pickling liquid over the samphire in the jar.
- Pop on the lid and leave to mature in a cool dark place for 1 month.
- You can store this unopened for up to 6 months. Once opened store in the fridge and eat within a week.
Notes
Delicious with seafood, salads, BBQ, sandwiches and more
Nutrition
Calories: 105kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 19mgPotassium: 318mgFiber: 1gSugar: 5gVitamin A: 14IUVitamin C: 2mgCalcium: 55mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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