Oysters with Pickled Samphire, Cucumber and Dill | RICARDO

Ingredients

• 1 cup (50 g) samphire, trimmed and cut into small pieces (see note)
• 1/2 cup (125 ml) white wine vinegar
• 1/2 cup (125 ml) water
• 1 small shallot, finely chopped
• 2 tsp sugar
• 1/4 tsp ground black pepper
• 1/2 Lebanese cucumber, finely diced
• 1 tbsp dill, finely chopped
• 24 oysters, scrubbed clean
• Crushed ice, for serving