Rock samphire is a vitamin- and mineral-rich succulent growing on sea-coast cliffs. This is harvest in June or in July and then pickled in brine, vinegar or wine. This is served unadorned as starter, but it’s great addition to salad as well.
What you need:
1 pound rock samphire, fesh only young leaves
70% white wine vinegear solution (70% vinegear + 30% water), about 1 liter
½ teaspoon salt
2 bay leaves (optional)
1. Put the rock samphire in a colander and rinse under cold running water, making sure to discard any yellow parts.
2. Prepare the vinegar and water mixture and bring it to boil.
3. Add the rock samphire leaves, the salt and the bay leaves. Be sure that liquid covers the plant.
4. Cook for 10-15 minutes or until tender.
5. Spoon the greens into sterilized jars and seal tightly.
6. Set upside-down until it cools to room temperature.
You can use it for seasoning salads, serve as appetizer with olive oil or served as a side dish to meat or fish dish.