Pickled Marsh Samphire and Sea Purslane

Recipe

300g Water 

200g Apple cider vinegar or grape vinegar

100g castor sugar

1 pinch salt

Samphire and sea purslane

Method

1. Harvest, wash and prepare the samphire and purslane. Pack it into a sterilised jam or kilner jar.
2. Place the vinegar, water, sugar and salt in a pan. Place it on a high heat and bring to the boil. Turn off the heat and pour the hot pickle liquor over the samphire and purslane being sure to cover them. Place the lid on and leave to pickle for at least 24 hours or upto 6 months in a cool dark cupboard.