A great way to store and keep your samphire for future use, in this recipe, samphire is salted and then simmered in vinegar until tender. It's then placed into sterile jars and can be stored for up to a year in the cupboard.
- 500g young samphire
- White wine vinegar (use a pale vinegar if possible)
Chop samphire if needed into 2 inch pieces and discard any woody bits.
Lay the samphire on a baking tray and sprinkle with a thin layer of salt. Cover and leave for 24 hours. Place into a colander and rinse thoroughly, a few times if needed, until the salt has been washed away.
Place into a saucepan and pour in enough vinegar just to cover the samphire. Simmer for 2-4 minutes until tender, then pour into sterilised jars, seal and leave to cool.