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To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.

To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways. is a traditional Stuart recipe for a classic method of preserving samphire, broom buds, ash keys etc in vinegar. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10–15

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesBritish Recipes



Original Recipe



To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways. (from Robert May's Accomplisht Cook 1660)

To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.

        Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use.


Modern Redaction


Ingredients:

500g marsh samphire
equal volume of white wine vinegar and water
white wine vinegar

Method:

Wash and pick over the samphire than place in a saucepan. Add sufficient of an equal volume of water and white wine vinegar to cover then bring to a boil and continue boiling for about 4 minutes, or until the samphire is a bright green.

Remove the samphire with a slotted spoon and pack into a washed and sterilized jars. Pour in enough white wine vinegar to cover the samphire completely then secure with a vinegar-proof lid. Label and set aside to mature for at least two weeks before using.

Store in the refrigerator once opened. Note that the same method can be used to preserve common broom buds, ash keys and purslane.

Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.