Mes pickles de salicorne aux aromates

I really like this simple and tasty recipe for samphire pickles, also called sea gherkins, which are much richer in flavor than the pickled samphire found in stores. This recipe allows you to preserve samphire to enhance your fish dishes, salads, or seafood and other shellfish platters. #chefounet #Pickles #salicorne You can order my new Big Cookbook: Marinades, Rubs, Sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado Cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha Cookbooks: https://www.cuisine-a-la-plancha.eu/c... To become a From our partners, write to me: [email protected] Petricorena products are available here: https://petricorena.com Join our community on Facebook:   / chefounet.plancha     / 351368352831932   and   / 3377703629171498   Recipe ingredients: 250 g fresh samphire (unblanched) 20 cl white spirit vinegar (8°C) 25 cl water 2 tbsp. 1 tbsp sugar No salt 1 garlic clove (crushed) 1 star anise 1 thyme sprig or a few coriander seeds (optional) A few black peppercorns, coriander, mustard seeds, allspice, cloves, to taste 1 small dried chili or 1/2 bird's eye chili (optional) 1 to 2 sterilized jars, depending on their capacity