A bright Aegean salad of pickled rock samphire dressed with garlic, lemon, olive oil and parsley.
20 min prep 5 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the rock samphire and remove the tough stems.
Boil the water, vinegar, coarse salt, citric acid, and crushed garlic.
Add the samphire to the hot brine, turn for 2 minutes, and transfer to a jar.
Close the jar and rest it in the refrigerator for at least 24 hours.
Drain for serving, then toss with lemon juice and olive oil.
Finish with red pepper flakes and parsley, then serve cold.
💡 Tip: Rock samphire is very salty, so taste before serving and rinse it briefly if needed.
🍽️ Serving suggestion: Serve cold with grilled fish, boiled potatoes, or as a plain Aegean mezze.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~95
kcal calories
2
g protein
7
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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