· By Aslak Ringhus
May Pickling Guide: Gooseberries, Samphire & the First Taste of Summer
May is when the British countryside truly comes alive, and the pickling possibilities expand dramatically. Gooseberries appear on the bush — tart, firm, and perfect for preserving. Samphire arrives from the salt marshes, bringing a briny, mineral quality unlike anything else. And the first broad beans of the year begin to fill their pods. May is a month of firsts, and every one of them is worth pickling.
What's in Season in May
- Gooseberries – Tart and firm, early-season gooseberries are ideal for pickling before they soften in the summer heat.
- Samphire (marsh samphire) – A coastal delicacy with a naturally salty, crunchy character. Found at fishmongers and good greengrocers.
- Broad beans – The first broad beans of the year are small and sweet. Double-pod them for the best results.
- Asparagus – Still in season and still worth pickling (see our April guide for the full recipe).
- Spring onions – Continuing from April, spring onions remain a quick-pickle staple throughout May.
Pickled Gooseberries with Juniper & Sage
Gooseberries have a natural tartness that pairs brilliantly with savoury dishes — and our Juniper & Sage Pickling Liquid leans into that beautifully. The piney, resinous notes of juniper echo the gooseberry's sharpness, while sage adds an earthy warmth that rounds everything out.
Recipe: Pickled Gooseberries
You'll need:
- 500g firm gooseberries, topped and tailed
- 1 bottle Sylt Juniper & Sage Pickling Liquid
- 1 tsp coriander seeds
- 2 x 500ml sterilised jars
Method:
- Prick each gooseberry a few times with a cocktail stick — this helps the pickling liquid penetrate.
- Pack into sterilised jars with the coriander seeds.
- Pour the Juniper & Sage Pickling Liquid over until fully submerged.
- Seal and leave for at least 5 days before eating. They improve with time and will keep for up to 3 months.
Serving suggestion: Exceptional alongside duck, venison, or a strong blue cheese. Also wonderful chopped into a tartare sauce.
Pickled Samphire with Dill & Mustard
Samphire is already salty and briny by nature, which makes it a natural pickling candidate. Our Dill & Mustard Pickling Liquid is the ideal companion — its Scandinavian character mirrors the coastal origins of samphire, and the mustard seeds add a gentle heat that complements the vegetable's crunch.
Recipe: Pickled Samphire
You'll need:
- 200g fresh samphire, rinsed well
- 1 bottle Sylt Dill & Mustard Pickling Liquid
- 1 x 500ml sterilised jar
Method:
- Blanch the samphire in unsalted boiling water for 30 seconds (it's already salty enough), then drain and cool.
- Pack loosely into your sterilised jar.
- Pour the Dill & Mustard Pickling Liquid over until fully covered.
- Seal and refrigerate for at least 24 hours. Use within 3 weeks.
Serving suggestion: Serve alongside grilled fish, scatter over a prawn cocktail, or use as a garnish for a Bloody Mary.
Pickled Broad Beans with Scotch Bonnet & Lemon
Young broad beans, double-podded to reveal their vivid green inner beans, are a May treat. Our Scotch Bonnet & Lemon Pickling Liquid gives them a vibrant, citrus-forward kick with a slow heat that builds beautifully.
Recipe: Pickled Broad Beans
You'll need:
- 400g broad beans (podded weight), double-podded
- 1 bottle Sylt Scotch Bonnet & Lemon Pickling Liquid
- Zest of 1 lemon
- 1 x 500ml sterilised jar
Method:
- Blanch the double-podded broad beans in boiling salted water for 2 minutes, then drain and cool in ice water.
- Pack into your sterilised jar with the lemon zest.
- Pour the Scotch Bonnet & Lemon Pickling Liquid over until fully submerged.
- Seal and refrigerate for at least 48 hours. Use within 4 weeks.
Serving suggestion: Toss through a feta and mint salad, serve alongside lamb chops, or mash roughly onto bruschetta with ricotta.
May Pickling Tips
- Don't skip double-podding broad beans — the inner bean is sweeter, more tender, and holds its colour far better in the jar.
- Rinse samphire thoroughly — it can carry sand from the marsh. A good soak in cold water before rinsing is worth the effort.
- Prick your gooseberries — it sounds fiddly, but it makes a real difference to how well the pickling liquid penetrates the skin.
May is a month of abundance and anticipation — the summer harvest is just around the corner, but there's plenty to be getting on with right now.