Click on the image, above to submit to Pinterest.
Luss-Ny-Greg Saillt (Pickled Samphire)
Luss-Ny-Greg Saillt (Pickled Samphire) is a traditional Manx recipe (from the Isle of Man) for a classic method of pickling samphire by brining and then preserving in vinegar. The full recipe is presented here and I hope you enjoy this classic Manx version of: Pickled Samphire (Luss-Ny-Greg Saillt).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+10 days preserving)
Makes:
3 jars
Rating: 
Tags : Wild FoodVegetarian RecipesSpice RecipesBritish RecipesManx Recipes
I love samphire and this traditional picking method is a great way of preserving it for winter. Though samphire was traditionally foraged, you can buy it at your local fishmonger or greengrocer these days during early summer.
Ingredients:
4 generous handful of fresh samphire
1l (about) 7% brine (ie 70g salt dissolved in 1l water)
3l vinegar
2 tsp cayenne pepper
1 tsp ground ginger
1 blade of mace per jar
3 cloves per jar
1 bay leaf per jar
Method:
Place the samphire in a crock and cover with the brine. Every day stir the contents of the crock, topping up with brine to ensure the samphire is covered.
After six days drain the samphire and place in a bowl of fresh water. Allow to soak for 24 hours.
The following day take it out and carefully blot dry with a cloth.
Pack into jars with vinegar-proof lids (you should have enough for 3 jars).
Bring the vinegar to a boil and add the cayenne pepper and ginger. Ladle the hot vinegar into the jars, ensuring the samphire is submerged. Close the lids then place in a warm spot. Drain the vinegar and repeat this for four days (heat up the vinegar beforehand).
On the last day, add the bay leaves, mace and cloves to the jars before pouring over the hot vinegar. Allow to cool, label and store.
The original recipe recommended adding a little alum to the jar to improve the colour... but I would not recommend doing that.
%20Recipe)