Pickled Rock Samphire


  • Freshly picked rock samphire
  • Wine or sherry vinegar

You’ll also need a small glass jar.

Known as Motar in the Dalmatian dialect spoken on Vis, rock samphire grows in little pale green clumps between rocks along the shoreline and has a robust texture and slightly pine-y flavour. It’s easy to harvest, just find a plant that is yet to flower and pick the smaller stems and tips either by hand or with a pair of scissors. Give these a quick rinse in the sea, then boil in a mixture of water and vinegar (approx. 70% water to 30% vinegar) for around 10-15 minutes, until tender. Once cooked, drain in a colander and immediately plunge into an ice bath – this will ensure that the samphire retains its vibrant colour and doesn’t over-cook.

Next, prepare a brine of half water, half vinegar. Drain the samphire and pack tightly into a sterilised glass jar (see above for sterilisation method). Pour the pickling brine into the jar, making sure it completely covers the samphire, then seal with a lid and store in a cool, dark place for 3 days to a week before eating.

Once opened, store in the fridge, and consume within one month.