Pickled Rock Samphire

Ingredients

1 l apple cider vinegar
5 l water
260 g sugar
60 g salt
3 k rock samphire

Preparation

STEP 1
Clean the rock samphire thoroughly and wash it under plenty of running water.

STEP 2
Place the rock samphire in a pot with plenty of water and bring to a boil. Drain and repeat the process a total of three times, using fresh water each time, until the desired bitterness and texture are achieved.

STEP 3
Drain thoroughly and allow the blanched rock samphire to cool completely.

STEP 4
Combine the apple cider vinegar, water, sugar and salt in a suitable saucepan. Heat gently, stirring until the sugar and salt have completely dissolved and the brine is homogeneous.

STEP 5
Remove from the heat and allow the pickling brine to cool completely.

STEP 6
Place the cooled, blanched rock samphire in a clean, suitable container. Pour over the cold pickling brine, ensuring that the rock samphire is completely submerged.

STEP 7
Close the container and keep the rock samphire fully covered with the pickling brine to prevent oxidation and allow the desired flavour and acidity to develop.

STEP 8
Before use, drain thoroughly. Serve as a garnish or accompaniment, or incorporate into other preparations as desired.