To pickle SAMPHIRE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

for pickling

your samphire
a little bay salt ↝ Spices, bay leaf [Spices and Herbs]
twice the quantity of common salt
four beer ↝ Beer [Beer]
four beer ↝ Beer [Beer]
as much sugar vinegar or white wine vinegar ↝ Vinegar [Mustard and other condiments]
a race or two of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a few pepper corns ↝ Corn, raw [Corn]

Instructions (10)

Wash the samphire very well in four beer.
Put the samphire into a large brass pan.
Dissolve a little bay salt and twice the quantity of common salt in four beer.
Fill the pan with the salt solution.
Cover the pan closely and set it over a slow fire until the samphire is a fine green.
Drain the samphire through a sieve.
Put the drained samphire into jars.
Boil sugar vinegar or white wine vinegar with ginger and pepper corns.
Pour the hot vinegar mixture over the samphire.
Tie down the jars well.

Original Text

To pickle SAMPHIRE.

WASH your samphire very well in four small beer, then put it into a large brass pan, dissolve a little bay salt, and twice the quantity of common salt in four beer, then fill up your pan with it, cover it close, and set it over a slow fire till it is a fine green, then drain it through a sieve, and put it into jars, boil as much sugar vinegar or white wine vinegar, with a race or two of ginger, and a few pepper corns, as will cover it; then pour it hot upon your samphire, and tie it well down.

Notes

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