Pickled Parsley Piert is a traditional British recipe for a pickle of the rather astringent wild herb, parsley piert. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Parsley Piert.
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Parsley piert is a rather astringent herb that can only really be eaten in spring. It used to be valued as a salad herb in the past, but has fallen into disuse. Various herbal books form the 18th century mention that parsley piert could be pickled in the same way as samphire. I've therefore adapted the samphire recipe on this site for use with parsley piert. I've found that this pickle makes a rathe excellent addition to a vinaigrette. Just chop about 1 tsp and add to your dressing. You can also use the leaves themselves, finely chopped to dress a salad and to form the base for sauces for fatty meats such as duck, goose and pork.
Ingredients:
parsley piert leaves (only pick young ones
4 tbsp pickling spice
2 tsp yellow mustard seeds
4 tbsp soy sauce
850ml white vinegar
850ml water
350g sugar
12 garlic cloves, peeled and sliced
Method:
Clean and sterilize about 3 large jars. Add 4 sliced garlic cloves into each jar along with 1 tbsp pickling spice and 1/2 tsp of the mustard seeds. Wash and trim the parsley piert, removing any large stems then chop coarsely and pack into the jars.
Add all the remaining ingredients to a pan, bring to a boil and allow to simmer for 15 minutes then pour the hot solution over the vegetables (leaving 1cm headroom). Seal the jars and process in a bath of boiling water for 10 minutes. The parsley piert will be pickled after about a week but the flavour matures and develops the longer it's kept.
I usually don't open the first jar for at least 3 months.
