Pickled purslane
Here's how to make pickled purslane - a delicious condiment you can add to soups, stews, fish and more! Turn this weed into a delicious meal.
Ingredients
- fresh purslane whole (leaves and stems) - about two handfuls
- 4 garlic cloves 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 with cold water.
- Sterilize the jar. I simply wash it and place it in the oven at 150C for 15 minutes.
- In a large pot, bring some water to a boil. Add the purslane and let it boil for just one minute. Remove and set aside in a bowl with ice water.
- In a small pot, heat the vinegar with salt, spices and water. Bring to a boil.
- Stuff all the purslane into the jar and pour over the hot vinegar solution.
- Put the lid on and let it slowly cool at room temperature.
Notes
It can last a few months in the pantry, but keep it in the fridge once opened.