I can hardly find the time to make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles, and they taste just as good as anything you’d can yourself. These refrigerator pickles require only slicing vegetables, making a brine and putting it all in a jar. Everyone can do it. And as a result you get cool, crisp pickles. You can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.
A normal brine contains salt, but since the samphire is already really salty I omitted it.
- 250g samphire
- 1 tbsp. pink peppercorns
- garlic, smashed or sliced (optional)
- 200 ml rice vinegar
- 200 ml water
- 1 tbsp. granulated sugar (optional, I left it out)
- Wash a jar in warm soapy water and rinse well. Set aside to dry.
- Rinse the samphire and pat dry with a clean kitchen towel.
- Add the garlic to the jar and then pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables.
- Combine the vinegar, water and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
- Close your jars and let cool to room temperature. Store the pickles in the refrigerator.
- The pickles will improve with flavor as they age but the samphire will discolor a bit and lose it’s vibrant green color.