Rock Samphire Pickles Recipe
Rock samhphire is one of the valuable herbs that few people know. It grows among the stones by the sea, in sandy places. The taste of raw rock samphire is sour-bitter. It is made into salad, food (usually roasted like every little known herb) and pickles. Our topic today is pickles. Pickled cucumber is a good appetizer for fish, especially for the fish.
When you go on holiday in the summer, you can collect the rock samphire from the rocks yourself, or you can find it in local markets.
Of course, when talking about a different herb, it is not possible to write about what is good for it. It is said to be especially good for goiter disease. It makes the intestines work, even more of it has a laxative effect.
Lemon or Vinegar in Pickles?
I used lemon juice when making the pickle, but if you like it, you can use vinegar. If it is up to me, pickles are best with lemon .
If you want to use vinegar, you can use half a glass or if you like it very much, you can use a glass of water.
When doing a recipe, remember that the first thing that comes before anything else is your taste. Make sure to adjust the sugar, salt, sour, bitterness, and spice according to your taste.
- 500 g of rock samphire,
- 6 cups of drinking water,
- 4 tablespoons brine salt,
- Juice of 2 lemons,
- 10 cloves of garlic,
- 1/2 cup of olive oil,
- Extra water for boiling the stonecrops.
- Cut off the roots of the samphires,
- Wash and drain,
- Take the samphires into a deep pot and add enough water,
- After the water starts to boil, cook for 10 minutes and remove from heat,
- Drain and rinse with cold water,
- Combine the 6 cups of water, salt and lemon juice in a deep bowl until the salt melts,
- Peel the garlics and cut into half,
- Place the samphires and garlics into a jar,
- Pour the brine and the last olive oil into the jar,
- Cover the lid and set aside into a cool spot away from sun for 2 weeks before using it.