Recipes > Preserves & Pickles > Samphire

Samphire

Instructions

Pick and lay it in strong brine, cold; let it remain twenty-four hours, boil the brine once on a quick fire, and pour it immediately on the samphire. After standing twenty-four hours, just boil it again on a quick fire, and stand till cold. Lay it in a pot, let the pickle settle, and cover the samphire with the clear portion of the pickle. Set it in a dry place, and, should the pickle become mothery, boil it once a month, and, when cold, put the samphire into it.

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Source

The Lady's Own Cookery Book (1844).


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