Pickles and preserves
Samphire, a seasonal favorite from the Aegean coast, takes on a classic pickled texture with apple cider vinegar. Its natural saltiness means only a little added salt is needed to avoid an excessively salty result.
Add the samphire to boiling water, cook for 5 minutes, then drain.
Bring the apple cider vinegar, water, salt, garlic cloves and black peppercorns to a boil and cook for 5 minutes.
Pack the samphire in a jar and pour the hot vinegar mixture over it.
Close the lid and leave at room temperature for 20 minutes.
Use little salt: samphire is naturally salty, and too much added salt will make it inedible.
Tuzu tarifteki gibi az tuttum, altı porsiyonluk kavanoz hiç aşırı tuzlu çıkmadı, deniz börülcesinin kendine has çıtırlığı korunmuştu.
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