Pickled Rock Samphire

1 teaspoon dried fennel seeds

pinch dried chilli

1 teaspoon whole black peppercorns

Small bottle cider vinegar 

2 tablespoons granulated/caster sugar

As much rock Samphire as will fit in your jar (this recipe is only enough pickling liquor for 1 500ml jar), taken off the main stem, washed and drained

Bring pickling liquor to the boil and take off the heat once the sugar is dissolved.

Pour over the rock samphire while hot and seal your jar.

You can play around with the spices to your liking, I love the taste of fennel and as rock samphire is also called sea fennel, I figured the flavours would go, with a little peppery/chilli kick. I'm sure you could even use wild fennel sprigs in this one. 

Another approach is to not use sugar for more of a salty flavour (which occurs naturally in the rock samphire).

Other spices/flavours that I've seen used are:

Cloves

Mustard seeds 

Mace 

Bay leaves

Corriander seed

Lemon zest