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PICKLED SAMPHIRE.
1 lb (500 g) washed samphire
50g (2 oz) salt
1 pt (600 ml) water
pickling vinegar

method
1. Soak 500 g (1 lb) washed samphire sprigs in the water and salt for 24 hours

2. Rinse them well and boil them in pickling vinegar for seven to ten minutes.

3. Keep the samphire tightly sealed with the vinegar for three weeks before eating it.