Pickled Purslane
Pickled purslane offers a delicious and healthy way to transform this often-overlooked garden plant into a flavorful preserve.
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Instructions
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Start boiling water for a canning bath.
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Select purslane stems between 1/8 and 1/4 inch thick.
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Wash the purslane, trim leaves and thin stems, then chop thick stems into 1 1/2-2 inch pieces.
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Peel, halve, and slice the onion into slivers.
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Combine vinegar, water, sweetener, salt, and spices in a pot; bring to a boil, then simmer for 5 minutes.
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Pack clean jars tightly with purslane stems, layering with onion slivers, ensuring stems are vertical.
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Pour the hot brine over the packed purslane, leaving 1/2 inch headspace.
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Secure canning lids and process jars in the boiling water bath for 10 minutes.
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Allow the pickles to mature for at least one week before tasting.