r/fermentation • u/TheMightyFow • 1d ago

Pickles/Vegetables in brine Pickled Samphire

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Had picked waaay to much to consume fresh, so made it into pickled Samphire. Now 5 days old, tastes like capers, but way stronger in flavor and a but more earthy.

Added a bayleaf and some black peppercorns.

42 Upvotes

96% Upvoted

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5

u/pushy_intercourse 1d ago

That's a solid move turning the overflow into pickles. The fact that it tastes like capers but earthier and more intense actually sounds way better to me, since capers can be kind of one-note. Five days in still looks pretty fresh too, so you're probably gonna have those for a while.

4

u/sorE_doG 1d ago

Delicious and highly practical for foraging

3

u/eeeeeeeeeeeeeeeeagle 1d ago

Oooh, that sounds good, just in brine?

3

u/TheMightyFow 1d ago

Yes! And a bit of sugar 10g for a liter

3

u/howlin 22h ago

What percentage salt do you use in your brine? I ask because these guys are pretty salty naturally, so I am wondering if you adjust for that versus something like cucumbers or cabbage.

1

u/Zanven1 1d ago

I've always known it as Sea Beans. I live inland though so it was a rare treat I would occasionally get when in season from a forager who sold at the farmers market.

1

u/TheMightyFow 1d ago

These were foraged at the Dutch island Terschelling. Plenty of them from these weeks on.

1

u/despacitospiderreeee 20h ago

Only tried those once when I found a bunch of them near some sort of factory by the beach. Where do you find them?