Samphire is a variety of edible plant that mostly grows in coastal regions. Samphire has been used as a culinary ingredient for a very long time, but is difficult to harvest as they usually grow on top of cliffs overhanging the sea. They are being featured more and more in modern cuisine as people have become aware that it is rich in vitamins and a good source of iodine. Samphire is similar to asparagus in appearance, and are mostly pickled and served as an accompaniment for salads and fish dishes.
1 bunch fresh samphire
1-2 pieces dried bay leaf
2 cloves garlic, minced
½ cup apple cider vinegar
1 tablespoon sugar
5 pieces whole black peppercorns
2 tablespoons coriander seeds
salt to taste
Wash the samphire thoroughly in cold running water, then dry with a paper towel. Place the samphire in a container together with the bay leaves and garlic. Season with salt then set aside.
In a saucepan, mix the apple cider vinegar and sugar, then let simmer. Grind in the peppercorns and mix with the coriander seeds. Let the mixture simmer for another 1-2 minutes then remove from heat. Once its cool, pour into the container with the samphire.