Pickled Wych Elm Samaras

Sweet and aromatic, these super-easy pickled Wych Elm Samaras are so utterley delicious! Wonderful on crusty bread, tossed into a salad, or served with cooked meats and cheeses.


Prep Time: 5 Minutes

Cooking Time: 5 Minutes

Quantity: Makes a 500ml Jar of Pickles

  • As many Wych Elm Samaras as you can stuff into your pickling jar!
  • 150ml White Wine or Cider Vinegar
  • 150ml Water
  • 130g Sugar
  • 1 tsp of Black Peppercorns
  • 1 tsp Rock Salt
  • Pinch of Whole Mustard Seeds


  1. Separate from the stalks, then wash and drain your Wych Elm Samaras.
  2. Make a pickling brine by adding the Vinegar, Water, Sugar and Salt to a pan and bringing to the boil, stirring continuously until the Sugar and Salt has dissolved.
  3. Remove from the boil, add the Peppercorns and Mustard Seeds, and allow to cool.
  4. Fill a sterilised jar with the Samaras and pour the pickling brine on top, until the jar is full. Make sure the pickling brine is cool enough so as not to wilt the Samaras. As the samaras are very light, they will float to the top of the jar, so a pickling pebble or other makeshift weight is recommended to ensure they stay submerged in the brine.
  5. Seal the jar and leave in a cool place for at least 1-2 days before eating. The unopened pickles can be stored for up to six months. Once opened, keep in the fridge and eat within 7 days.

Mix it up ...

Why not try some additional spices in the pickling brine, such as chilli flakes, mustard seeds, or bay leaves?