Pickled samphire

Pickled samphire

Salicornia sott'aceto

By
From
The Collection
Makes
1 kg jar
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600g fresh samphire
500ml strong white wine vinegar
100g caster sugar
a few bay leaves
a few dill springs
1 tablespoons juniper berries

Method

  1. Wash the samphire in several changes of cold water.
  2. In a large pan, bring the vinegar, sugar and herb and spice flavourings to the boil. Add the samphire and cook for 10 minutes. (Salt is not needed because the samphire is very salty indeed.) Remove from the heat, leave to cool and bottle in a clean, airtight jar. You can use it straightaway.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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