Pickled Samphire
From The "Queen" cookery books: Pickles and Preserves, 1902
Lift off the fire immediately to avoid spoilage.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
two or three handfuls of salt according to quantity, and cover with cold spring water. Let it stand for twenty-four hours, put it into a clean pan, add another handful of salt, and cover it with good vinegar. Cover down the pan, let it cook till the samphire is green and crisp, then lift it off that moment and turn it into a jar with its vinegar, and cover down. When quite cold, cover with cork and bladder and put it away, The secret of this pickle is to lift it off the fire the moment it has greened and crisped, for if left long enough to soften, it is spoiled. Samphire
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