Vinegar-Pickled Samphire, a Salt-Marsh Condiment

Pasos

1. Rinse the samphire under cold running water, gently rubbing the stems to remove sand and impurities. Drain in a colander.
2. Bring a large saucepan of unsalted water to a rolling boil. Prepare a bowl of ice water (water and ice cubes).
3. Blanch the samphire in the boiling water for exactly 30 seconds. It should turn bright green and remain crisp. Immediately transfer it to the ice water to stop the cooking. Drain thoroughly, then pat dry with a clean kitchen towel.
4. In a small saucepan, combine the white wine vinegar, filtered water, salt, and sugar. Bring to a boil, stirring until the salt and sugar have fully dissolved (about 2 minutes). Remove from the heat.
5. Sterilize a glass jar (capacity about 400 ml) and its lid: immerse them in a saucepan of boiling water for 10 minutes, then remove with tongs and leave to drain on a clean towel.
6. In the still-hot jar, place the crushed garlic cloves, bay leaves, and black peppercorns. Pack the blanched samphire into the jar, leaving 1.5 cm of headspace.
7. Pour the hot, still-steaming brine over the samphire until it is completely covered. The brine should come to within 1 cm of the rim. Use a small spatula to release any trapped air bubbles.
8. Wipe the rim of the jar with a damp cloth, then screw the lid on tightly. Turn the jar upside down immediately and leave it that way for 5 minutes to create a partial vacuum. Turn it right-side up and let it cool completely at room temperature.
9. Place the jar in the refrigerator and wait at least 48 hours before tasting. The samphire will keep this way for several weeks in the refrigerator. Serve as a condiment: a small portion of 80 g per person, for example with oysters, grilled fish, or potato salad.