Recipes say it does not keep long and is best pickled,but give no advice as to how to pickle it.i.e waht ingrdients

to pickle samphire you will need:
900g/2lb of samphire
50g/2oz of cooking salt
1.2 litres/2 pints of distilled or dark malt vinegar

wash and dry the samphire, then place half in a bowl and cover with half the salt then place the rest in and cover with the remaining salt. cover and leave in a cool place for 24hrs.
drain the samphire in a colander and rinse well under cold water, drain and then dry thoroughly and pack in to warmed jars, bring the vinegar to the boil and pour over the samphire making sure its completely covered, cover and leave for at least a week befor using.