Pickled purslane
Here's how to make pickled purslane - a tangy, garlicky condiment that brightens up salads, sandwiches, grain bowls and more. Turn this humble garden weed into a flavorful pantry staple.
Ingredients
- fresh purslane whole (leaves and stems), about two handfuls
- 4 cloves garlic sliced
- 200 ml white wine vinegar
- 100 ml water
- 1 tsp pickling salt
- ⅓ tsp peppercorns
- ⅓ tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp allspice whole
Instructions
- Harvest the fresh purslane. Choose the younger stems with leaves and rinse them well under cold water.
- Sterilize the jar: wash it, then place it in the oven at 150C for 15 minutes.
- In a large pot, bring water to a boil - enough to submerge the purslane. Add the purslane and boil for just one minute, then remove it and transfer to a bowl of ice water.
- In a small pot, heat the vinegar with the salt, spices and water. Bring to a boil.
- Pack all the purslane into the jar and pour the hot vinegar solution over it.
- Put the lid on and let it cool slowly at room temperature.
Notes
Use a standard 400 to 500 ml jar for about two handfuls of purslane. It keeps for a few months in the pantry; once opened, store it in the fridge.