Pickled Purslane
Tender purslane tips soak in a sweet rice vinegar brine for a bright, tangy pickle that makes a punchy little bite.
Prep 5 min · Cook 5 min · Total 1 hr 10 min · Makes 1 quart
Ingredients
- 1 quart picked purslane tips, tough stems removed
- 1 1/2 cups water
- 1 1/2 cups rice wine vinegar
- 3/4 cup sugar
- 2 teaspoons salt
Directions
- Use a sealable glass jar sized for a quart, and tuck the purslane tips inside. In a medium saucepan, warm the water, vinegar, sugar, and salt until the mixture is giving off steam but has not started to simmer, stirring so the sugar disappears.
- Pour the hot brine over the purslane; if there is extra, just use enough to top off the jar completely. Close the jar snugly and move it to the refrigerator until chilled. You can eat the pickled purslane right away, or keep it refrigerated for up to 2 months.