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Pickled Purslane Recipe
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Category
Pickling
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Cusine
American
What do you need?
How to make?
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
Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane . Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.