Pickled Purslane

August 19, 2006

Pickled Purslane

1 quart purslane stems and leaves
1 quart apple cider vinegar (or old pickle, jalapeno juice, etc.)
3 garlic cloves
10 peppercorns

Clean the purslane stems and leaves by rinsing them with fresh water.  Cut into 1-inch pieces and place in clean jars with lids.  Add the spices and pour the vinegar over the purslane.  Keep in the refrigerator for two weeks before using.  Serve as a side dish with omelets and sandwiches.

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