📝 About This Recipe
Foraged from the windswept salt marshes where the land meets the sea, samphire—also known as sea beans—offers a distinct, mineral-rich crunch that captures the essence of the ocean. This recipe transforms these succulent stalks into a sophisticated preserve, balancing their natural salinity with a bright, aromatic vinegar infusion. Perfect as a gourmet garnish or a crisp addition to a charcuterie board, these pickles are a masterclass in preserving the fleeting flavors of the coastline.
🥗 Ingredients
The Sea Beans
- 500 grams Fresh Samphire (Sea Beans) (rinsed thoroughly and woody ends trimmed)
The Pickling Brine
- 300 ml White Wine Vinegar (6% acidity preferred)
- 100 ml Cider Vinegar (for a touch of fruity depth)
- 150 ml Water (filtered)
- 50 grams Granulated Sugar (to balance the acidity)
- 1 teaspoon Sea Salt (use sparingly as samphire is naturally salty)
Aromatics and Spices
- 1 tablespoon Yellow Mustard Seeds
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Coriander Seeds (lightly toasted)
- 1/2 teaspoon Fennel Seeds
- 1/4 teaspoon Dried Chili Flakes (optional, for a subtle heat)
- 4 pieces Fresh Dill Sprigs (small sprigs)
- 2 pieces Garlic Cloves (thinly sliced)
- 2 strips Lemon Zest (removed with a vegetable peeler)
👨🍳 Instructions
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1
Begin by sterilizing your jars and lids. Place two pint-sized glass jars in a large pot of boiling water for 10 minutes, then carefully remove them and let them air dry on a clean kitchen towel.
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2
Prepare the samphire by washing it several times in a bowl of cold water to remove any sand or grit. Drain well in a colander.
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3
Inspect the samphire stalks. Snap off any tough, woody bottoms (similar to asparagus) and discard them, keeping only the tender, vibrant green sections.
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4
Bring a large pot of unsalted water to a rolling boil. Prepare an ice bath in a separate large bowl.
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5
Blanch the samphire in the boiling water for exactly 30 seconds. This 'shocks' the vegetable, preserving its bright green color and softening the saltiness without losing the crunch.
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6
Immediately transfer the blanched samphire to the ice bath. Once chilled, drain thoroughly and pat dry with a clean towel.
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7
In a medium stainless steel saucepan, combine the white wine vinegar, cider vinegar, water, sugar, and sea salt.
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8
Add the mustard seeds, peppercorns, coriander seeds, fennel seeds, and chili flakes to the liquid mixture.
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9
Bring the brine to a gentle simmer over medium heat, stirring until the sugar and salt have completely dissolved. Simmer for 5 minutes to allow the spices to infuse.
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10
While the brine simmers, pack the blanched samphire vertically into the sterilized jars. Tuck a strip of lemon zest, a few garlic slices, and two sprigs of dill into each jar.
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11
Carefully pour the hot brine over the samphire, ensuring the liquid completely covers the greens and leaving about 1/2 inch of headspace at the top.
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12
Gently tap the jars on the counter or use a clean skewer to release any trapped air bubbles.
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13
Wipe the rims of the jars with a damp cloth to ensure a clean seal, then screw on the lids until finger-tight.
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14
Allow the jars to cool to room temperature on the counter. Once cool, transfer to the refrigerator.
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15
For the best flavor development, let the samphire cure in the fridge for at least 3 days before opening. They will keep for up to 3 months refrigerated.
💡 Chef's Tips
Always blanch samphire before pickling; it removes excess surface salt and ensures the final pickle isn't overwhelmingly salty. If you find the samphire is still too salty after rinsing, soak it in cold fresh water for 1 hour before blanching. Use a non-reactive saucepan (stainless steel or enamel) for the brine to prevent a metallic taste from the vinegar. Ensure your samphire is packed tightly but not crushed; vertical packing looks beautiful and maintains the integrity of the stalks. If you prefer a softer pickle, increase the blanching time to 60 seconds, though the signature 'snap' will be reduced.
🍽️ Serving Suggestions
Serve alongside a classic Fish and Chips to provide a sharp, acidic counterpoint to the fried batter. Top a Smoked Salmon and cream cheese bagel with a few stalks for a sophisticated brunch twist. Chop the pickled samphire finely and fold it into a homemade Tartar sauce or Gribiche. Pair with a chilled glass of crisp Sauvignon Blanc or a dry Muscadet to complement the maritime flavors. Use as a unique garnish for a Dirty Martini, replacing the traditional olive for a coastal vibe.