Procure samphire that is fresh and green--let it lay in salt for three
days--then take it out, and for a peck of samphire spice a gallon of
vinegar with a couple of dozen of peppercorns--add half a tea-cup of
salt--heat the vinegar scalding hot, and turn it on to the samphire
while hot--cover it close. In the course of ten days, turn the vinegar
from the samphire, heat it scalding hot, and turn it back.