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.