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.