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Homemade Simple Pickled Samphire

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: pickles
Keyword: samphire
Servings: 1 500ml jar
Author: Karon Grieve


  • 100 g /3 1/2oz fresh samphire
  • 1 clove garlic finely sliced
  • 1 bay leaf
  • 350 ml /12 fl oz apple cider vinegar
  • 1 tsp sugar
  • 6 black peppercorns
  • 1 star anise
  • 2 allspice berries
  • 1 tsp coriander seeds.


  • 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.