Put what quantity is wanted into a clean pan, throw over it two
or three handsful of salt, and cover it with spring water for
twenty-four hours; next put it into a clean saucepan, throw in a
handful of salt, and cover it with good vinegar. Close the pan tight,
set it over a slow fire, and let it stand till the samphire is green
and crisp; then take it off instantly, for should it remain till it
is soft, it will be totally spoiled. Put it into the pickling pot
and cover it close; when it is quite cold tie it down with a bladder
and leather, and set it by for use. Samphire may be preserved all
the year by keeping it in a very strong brine of salt and water, and
just before using it, put it for a few minutes into some of the best
vinegar.