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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 4 ingredients

  1. Pickle
  2. two quarts of water
  3. Salt
  4. a gallon of vinegar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Mix a gallon of vinegar and two quarts of water with two large handfuls of salt, and having picked and washed the samphire, put it into the brine, paste up the vessel which contains it, and set it on a moderate fire, without boiling, for half an hour.
  2. When cold, open the vessel, and put the pickle into a stone jar, with the same liquor, more vinegar, water, and salt, for use.
  3. The ordinary way is, to put the samphire in a strong brine of salt and water, or sea water, which will keep it good all the year.
  4. When wanted for the table, put a little of it into vinegar.

Plating

Cookware for this recipe

  • Saucepan