Pickled Wild Marsh Samphire

The Strawberry Tree Restaurant – August Recipe

Well, Wild Sea-Marsh Samphire and Wild Sea-Rock Samphire have become so popular recently…being highly identifiable, these plants are now the new fashion! Indeed, it seems that Marsh Samphire has now been domesticated farm-wise and is available in the shops!

However, you can’t beat the taste of The Wild and there are lots of emails and queries coming in to us here daily, as to where it is wise to pick this fabulous Wild Crop.

Here at The Strawberry Tree, we’ve been harvesting Wild Sea-Marsh Samphire for over 25 years…fresh is best but if you’re unsure about where you’ve harvested this fabulous plant, well then pickling is the safest and most traditional way to go.

Evan & Tim Pickled Wild Rock Samphire

 Pickled Wild Marsh Samphire

WHAT GOES IN

500g Wild Marsh Samphire

500ml Organic Red Wine Vinegar

300 g Organic Caster Sugar

Small Organic Onion – sliced finely

One Organic Celery stick – chopped finely

2 Organic Bay leaves

½ tsp Organic Pink peppercorns

½ tsp Organic Fennel Seeds

1tsp Organic Mustard Seeds

½ Organic Red Chilli – Chopped finely

The zest of one Lemon

HOW IT GOES

Twice wash the Wild Marsh Samphire and set aside in a large Container. In a large pot, place Sugar, Onion, Celery, Bay, Spices, Lemon Zest and pour over the Vinegar.  Put on the heat and stir until everything is mixed. Bring to boil and then simmer. Let cool a bit, then poor the Pickle over the Marsh Samphire in the large container.

HOW TO FINISH

Pack the warm Marsh Samphire Pickle into sterilised Kilner Jars, top up with the strained pickle, put the lids back on and it will keep up to 3 months.

WHAT YOU GET

Well of course, pickled Wild Samphire works well with all shellfish, but it is also perfect to keep for when ‘the flats’ start running after September. It is also a perfect treat with honky-heady Irish Blue Cheese or really well, matured Irish Hard Cheeses and finally it is a cool pickle that works really well with slow cooked winter Irish Hill Hogget.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013  

Photo’s: courtesy of Evan Doyle  

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