British Recipes > Essex Samphire Pickle

How to make Essex Samphire pickle:
Samphire is common on rocks along the coast (not in the north of England or Scotland). It has fleshy leaves, yellow flowers, and a distinctive taste.


1 pint samphire
a few peppercorns
a little horseradish
1/2 pint cider
a few elder buds (or nasturtium seeds)
a little salt
1/2 pint vinegar
(see measure conversions for more information)


- Wash the Samphire and elder buds.
- Place in a jar with peppercorns and horseradish and pour boiling vinegar and cider (or wine or water) over them with a little salt.
- Put the jar into a warm oven for 1 hour to infuse.
- Seal and store.