Pickled Samphire
Ingredients
Directions
Salt the samphire
Lay green Samphire in a pan.
Sprinkle 3-4 tablespoons of coarse sea salt over it.
Cover and let it sit for a few hours.
Rinse and jar
Rinse the Samphire to remove excess salt.
Place it in a jar and cover with sugar.
Pickle
Seal the jar and let it sit for a few days to pickle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Draws water out of the samphire and helps preserve it, firming its texture.
- Powdered white sugar
- Adds sweetness that balances the salt and rounds out the flavour.
The step that matters
Rinsing the samphire. Salt draws water out of the plant by osmosis and leaves it very salty. Rinsing removes the surface salt so the pickle is seasoned rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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